Sunday, December 2, 2018


I know Thanksgiving is over, but this Cranberry Sauce is good all year long and works well with so many dishes beyond turkey. Think: Pork Roast, Chicken, or even an elevated Meatloaf. My husband, Jerry, loves cranberry sauce from the can (and I think it is other-foodly) so I wanted to find a recipe that works for us both and this one is fantastic; easy to make; and keeps well for up to 2 weeks. I found this recipe on 'The Food Network's' website and made just a couple tweaks. I will give you the recipe as I found it online, but I omitted the ground coriander, used more orange zest and used a whisker less sugar.
1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar (I used 1 3/4 cups.)
1 tsp. ground coriander (I omitted.)
Kosher salt
1 tsp. vanilla

Ingredients ready to bring to a boil.
Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange. I used the zest from both oranges. Add to the saucepan with the juice of both oranges. Add the sugar, coriander (if using), a pinch of salt and 1 cup water. Bring to a simmer over medium heat. Cook, stirring occasionally, until the berries burst and the sauce thickens, 15-20 minutes.
...coming to a boil.
Remove from the heat and remove the orange zest. Stir in the vanilla. Transfer to a blender and puree until smooth.
Look at that beautiful color!
Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula.
Refrigerate until set, at least 3 hours. I made mine 2 days in advance.

Because I wanted my sauce to look more like it actually came from a can, I put my strained cranberry jelly in a round bottom mold. To unmold gently run a knife along all edges of the mold. Place a warm, moist towel on the bottom of the mold and give the mold a very easy tap. Mine slid right out. I will continue making this sauce every Thanksgiving and throughout the year!

Here are some scenes from our wonderful, fun-filled Thanksgiving feast:



Hope your holiday was filled with love and joy.
And now on to the Christmas season!
Tune in again soon for another episode of:

Sunday, November 18, 2018


I want to share my Thanksgiving menu with you, but first a quick word about Jerry's birthday last week. It was a huge success and very fun. We rented a sweet, little bungalow in Tucson, built in 1944; the year of his birth. We feasted out at some of Tucson's finest restaurants, took in a show, and slowed life way down. I made him a special birthday meal of Rack of Lamb, Herbed Mashed Potatoes and Grilled Asparagus. I will talk about the lamb in a future blog as it was really delicious. For dessert I made...

Do you see a face in the scoop
on the left or am I imagining things?!
White and Black Chocolate Chip
Cookies were a perfect complement.

1 1/4 cup sugar, divided
2 1/4 cup heavy cream, divided
1/2 (fat) tsp. flaky sea salt, such as Maldon, more salt for serving
1/2 tsp. pure vanilla extract
1 cup whole milk
3 large eggs
You will need an ice cream maker to churn this.
This is the salt I used. It is wonderful!
Heat 1 cup sugar in dry 10" heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and continue cooking, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This process always makes me sweat! It is easy to go too far and burn the sugar so it makes me nervous. It needs to be dark to become caramel, but you do not want a burned flavor. The worst that happens is you start over. Fortunately my sugar cooperated this time and was just fine!

Add 1 1/4 cups cream (mixture will seriously splatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temp.

Meanwhile, bring milk, remaining cup of cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then slowly add half of the hot milk mixture in a slow, steady stream, whisking constantly so eggs do not cook. This is also known as tempering the eggs. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon until the custard coats back of spoon. I prefer to take its temperature. When it reaches 170 degrees on an instant-read thermometer it is done. Do not let it boil. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel. Straining the custard is an important step to maintain smooth, creamy texture in the event a little egg did cook.

Chill custard, stirring occasionally (True confession: I forgot to stir it and it was fine) until very cold, 3 to 6 hours. You can also make up to this point and freeze the next day. Freeze custard in ice cream maker (it will still be fairly soft), then transfer to an airtight container and put in freezer to firm up.
When serving, finish the ice cream with a little more sea salt sprinkled on top. Sweet, salty deliciousness! I found this recipe on Epicurious. This site never lets me down!

Me and my honey-bunny at the Tucson
Botanical Gardens on the Birthday-Eve.
And now on to one of my favorite holidays: Thanksgiving! For me, it's a time to step back, count my many blessings, and enjoy the love of friends and family. And of course, to cook! I am truly thankful for more things than I can list. For me holidays, but especially Thanksgiving, are also a time of feasting, indulging, and sharing those indulgences with loved ones. Here is our menu for this year.

Wellfleet Oysters (fresh from Cape Cod!*) on the half-shell
Oysters Rockefeller
Brie with Cranberry-Orange-Ginger Chutney Baked en-croute
Bourbon Infused Chicken Liver Pate with Cranberry Gelee

Traditional Roasted and Stuffed Turkey with Maple Orange Glaze
House-Made Gravy
Turkey Roulade wrapped in Smoky Bacon with Herby Sausage Stuffing
Decadent Brussel Sprouts with Bacon, Mushrooms, & Spiced Rum Cream Sauce
Garden Fresh French-Style Green Beans
Creamy Boursin Mashed Potatoes
House-made Jellied Cranberry
Cranberry-Orange-Ginger Chutney
Home Baked Buttery Rolls

Pumpkin Gingersnap Tiramisu
Sour Cream Apple Pie
Home-made Vanilla Ice Cream

*Thank you Justin for bringing another batch of oysters!

You can find several of these recipes on my past food-blogs by putting a word or two in the search-box on the left hand side of my home-page. If you have trouble finding anything, let me know. I am going to blog some of the new items, as I also use my blog as my favorite cookbook!!


Thursday, November 8, 2018


Who doesn't enjoy this 'not too sweet' treat. More butter, than sugar, I do love these cookies. This recipe is from Ina Garten, AKA The Barefoot Contessa. Shortbreads are generally associated with Scotland, but are also very popular throughout the UK, Ireland, Denmark, and Sweden with origins dating back to the 12th Century.
Shortbreads from the oven. Cooled and cut.
Shortbread cookies get their name from the large quantity of butter (shortening) used to make them, and that is what makes them so delicious. I doubled the recipe as I needed to make 30 cookies and my shortbread mold makes very generous 3" square shortbreads so much larger than the ones Ina uses in her recipe. I'm going to give you Ina's original recipe (not doubled).

3/4 lb. butter, at room temperature (3 sticks)
1 cup sugar, plus extra for sprinkling
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp. salt
6-7 oz. very good semi-sweet chocolate, finely chopped. I did not use the chocolate since I made my cookies into a mold, rather than a 3x1" finger-shaped cutter.

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. (Mixing 6 sticks of butter in my standing mixer was no easy feat. The butter kept trying to escape over the top of the bowl!) Add the vanilla. In a medium bowl, sift together the flour, and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2" thick and cut with a 3 x 1" finger-shaped cutter, OR cut the dough into a 9" x 9" square (or whatever the size of your mold) and press dough into your shortbread mold. This was my first time making. Next time I will press the dough a bit more firmly as the attractive designs did not come through that clearly. If making in a mold, gently poke holes in the dough with a fork before baking so the shortbread will not rise.

Place the cookies on an ungreased baking sheet and sprinkle with sugar. I omitted the sugar as the bottom of the cookie was up, rather than the top.

Bake for 20-25 minutes until the edges begin to brown. Allow to cool to room temp. I baked for about 30 minutes until golden. Cool in the mold for about 10 minutes. Loosen the edges with a plastic knife, and invert onto a cutting board. Cut into serving pieces while still warm. Cool completely and store in airtight container or bags.

If using the chocolate, put 3 oz. of the chocolate in a glass bowl and microwave on high power for 30 seconds. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temp, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled. Stirring also makes it glossier. Drizzle 1/2 of each cookies with just enough chocolate to coat it.
Ina's Shortbread cookies. Aren't they beautiful!

Here's another 'not too sweet' treat.

This photo is from Adam and Joanne's site, Inspired Taste.
I found this recipe online from a blog site called Inspired Taste. The Granola bars were delicious, but next time I would omit the brown sugar altogether and just use honey for sweetener. As this blogger points out you can add any nuts or dried fruit you like. I did add 1 1/2 cups coconut. I tripled this recipe and would recommend the same. I will give ingredients for both the original and the larger quantity. In some cases I was more generous than the original recipe with nuts/dried fruit. I love the fact these bars are relatively healthy and very easy to make. You don't even bake them. The Granola Bars keep well in an airtight container for about 1 week. Keep in the fridge to allow them to stay a bit firmer or keep at room temp for very soft and chewy. They also freeze well so why not make a bigger batch!

2 1/2 cps old fashioned rolled oats (7 1/2 cups)
1/2 cup whole almonds, coarsely chopped (2 cups chopped)
1/3 cup honey (1 cup)
1/4 cup butter (3/4 cup or 1 1/2 sticks)
1/2 tsp. vanilla (1 1/2 tsp.)
1/4 cup brown sugar, lightly packed (3/4 cup, but next time I will omit)
1/4 tsp. kosher salt, (3/4 tsp.)
1/2 cup dried cranberries, coarsely chopped (1 1/2 cups)
1/4 cup plus 2 Tbsp. mini chocolate chips (3/4+ cups)
I added 1 1/2 cups unsweetened Organic coconut
Heat oven to 350 degrees. Add oats and almonds to an ungreased baking sheet and bake for 5 minutes. Stir and bake another 3-5 minutes until lightly toasted. Transfer to a large bowl. Line bottom and sides of an 8 or 9 inch pan with aluminum foil. My triple-batch fit perfectly in one 12x17 and one 9x12 sheet pan. Lightly oil or spray with cooking spray.

Combine butter, honey, brown sugar (if using), vanilla and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture into the bowl with oats and almonds. Mix well. Let cool about 5 minutes and then add cranberries and 1/4 cup (or 3/4 cup if tripling) of the chocolate chips. Stir to combine. The chocolate chips will start to melt. This is not a problem and helps hold the bars together.

Transfer oat mixture to lined pan(s) then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here to help the bars stay together. Joanne and Adam recommend pressing for about 1 minute to ensure that bars don't crumble when you begin to cut them. I pressed for about 2 minutes to be doubly sure.

Scatter remaining chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover and refrigerate for at least 2 hours. I kept mine in fridge for about 5 hours. Remove block of granola mixture from the pan then peel away aluminum foil. Cut into bars about 1" wide and 4" long.
Jerry helps by cutting the granola bars

My husband, Jerry's birthday is next week, November 13th. He and our good friend, Dennis Makes share the day and we have celebrated their birthday's together for many years. Sadly, this is the first birthday without Dennis, as he passed away on October 5, 2018, but we will continue to lift our hearts and celebrate his life along with my Jerry's.
Golfing at Tubac Golf Resort
November 13, 2016
Dennis and Jerry helping to make
Pumpkin Ravioli's for the birthday feast.
November 13, 2017



Monday, October 22, 2018



I'm starting with the sweet. These luscious bites are exquisitely easy to make, have no sugar added, and are truly delicious. I got the recipe from my Paleo Cookbook.

Every January my husband, Jerry and I go on some type of strict eating plan after our holiday indulgences. One year we did Paleo and decided we really liked many of the recipes. The Paleo Diet is roughly crafted after "Eat as our ancestors ate", which I interpret to mean no processed food, sugar (honey and maple syrup in moderation are OK), no grains, legumes or dairy. There are many different interpretations of what this diet is. My personal opinion is our ancestors ate anything they could get their hands on. We did not follow Paleo that strictly, but did see some health benefits, namely we both lost weight! These little Coconut Date Bonbons (In the cookbook they're called Macaroons, but they really are not; this name courtesy of Steve Vis.) taste like something right our of your favorite confectioners, and they only contain 4 ingredients.
Not pictured: salt and vanilla

2 cups plus 2 or more Tbsp. unsweetened coconut flakes
1 1/2 cups dates, pitted and soaked in warm water for 5 minutes
1/4 tsp. vanilla, optional (Paleo recipe calls for alcohol-free if using. No alcohol on Paleo diet.)
1/4 tsp. sea salt

Preheat oven to 325 degrees. Place 2 cups of coconut flakes, dates, vanilla, and sea salt in a food processor and process until thick and sticky.
Place remaining coconut (you may need more than 2 Tbsp.) on a plate. Form the date mixture into little balls. Roll in coconut flakes. The coconut flakes get a little brown and crispy while baking, which adds a nice texture contrast.
I lined the cookie sheet with parchment paper so did not grease.
Place on a greased cookie sheet and bake for 12-15 minutes or until just golden.

I think soaking the dates in some warm rum for 5 minutes, instead of water, would give a beautiful tropical flavor! (Definitely NOT Paleo!) Mickey Trescott, cookbook author, also says they freeze well. Mine didn't last long enough!

The last couple of blogs covered a delicious duck dinner at my friend Debby Vis's. As you may remember the duck was a little tough, but still very flavorful. I took what was left of the duck meat on the bones and the bones home to make soup and this is what I came up with.
As with most soups, and recipes for that matter, mix this up any way you like. This soup reminded me of a hearty Hunter's Stew and the use of the fruit sauce gave it a slightly sweet flavor, reminiscent of Eastern Europe.

Ingredients-for the Stock:
Remains of 4 duck legs
1 cup of duck fat leftover from roasting the duck*
1 cup leftover fruit sauce from roasting the duck
2 stalks celery, roughly diced
1 carrot, roughly diced
1 onion, chopped
2 cloves garlic
1 tsp. dried thyme
1 tsp. dried sage
1 Bay leaf
*That sounds like a lot of fat, but you will be removing most of it later.

Ingredients-for the soup:
4 roughly chopped carrots
1 diced onion
2 large cloves garlic
4 cups sliced mushrooms
Duck meat from the bones
1 cup barley
1 cup frozen peas

Place all ingredients for the stock in a large pot and cover with water, about 1 quart. Bring to boil and reduce to simmer. Simmer for 2+ hours. The longer you simmer, the richer the duck broth. Remove from heat and cool. Chill in refrigerator overnight to allow duck fat to harden. Once hardened, remove most of visible fat, which will have hardened on top of the broth. Bring back to a low simmer and then strain all the veg, bones, and duck from the broth. Remove any large pieces of duck from the bones and chop to add to soup. To the broth add 4 roughly chopped carrots; 1 diced onion; 2 large cloves garlic, chopped; 4 cups sliced mushrooms--I used 2 cups white buttons and 2 cups baby portabellas. Add the duck meat and 1 cup barley. Bring back to a slow boil. Reduce heat and simmer for another 35-40 minutes until barley is just tender. Add 1 cup frozen peas. Let sit for 5 minutes and serve. This soup also freezes well.

I just finished reading Ruth Reichl's, Comfort Me with Apples, a fabulous story of her early years in California as a restaurant critic and food writer. She has inspired me to be a better and more adventurous cook. She captures the most heart-wrenching details of her life with warmth in an easy-to-read, conversational style. Throughout the book she shares recipes either she refined or from others, along with wonderful stories of outrageous dinner parties that make you feel like you're sitting right next to her! Including her first dinner with the Danny Kaye, who I did not realize was quite the chef himself! Thank you Trudy G. Silverman for turning me on to Ruth's books. Have known Ruth as Gourmet's editor for years, but did not know she was such a great writer! Here's my recipe for Mushroom Soup.

3 cups rich chicken stock*
1 cup rich wild mushroom broth**
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped

4 cups sliced mushrooms. I used white buttons.
4 Tbsp. flour
4 large Tbsp. chicken fat or butter
1/2 cup heavy cream
1/2 cup whole milk
1 capful either dry sherry or Madeira (I used Madeira as that's what I had.)
Salt/Pepper to taste

*To make rich chicken stock, make chicken stock as you normally would and then cook the stock a second time in new bones to make it more rich.

**The same friend who cooked the duck dinner, gave me this beautiful mushroom broth. Thanks Deb! Like myself, Deb feels most sane and balanced when she has several types of soup stock in the freezer.

In a large pot, bring all ingredients, up to the mushrooms, to a boil, then reduce heat and simmer for about 1 hour. Let cool slightly and strain. Heat the chicken fat or butter in a shallow pan and add the flour to make a roux stirring until slightly thickened. Add the chopped mushrooms to coat and then add mushrooms to the strained broth. Bring back to slow boil and reduce heat and cook 15-20 minutes until mushrooms are tender.  Add sherry, cream/milk, and salt/pepper to taste. I think what made this soup so special was the mushroom broth. I served with some freshly chopped parsley.



Me on my FIRST Ferris Wheel ride at the Santa Cruz County Fair!
September 21, 2018
Live life to the FULLEST!

Saturday, October 13, 2018


As I said in my last blog post the recipe we used for our Duck Legs was not perfect. I am not sure what happened, but the legs were quite tough. Tasty, but tough. The sauce we made was spectacular so I am going to focus on that. I am also including Debby Vis's recipe for Duck a L'Orange as this is perfect every time.
Deb and me making the marinade. She just knew
that duck would be happy swimming in delicious red wine!
First we marinated the legs for about 1 hour in the following:

2 cups red wine
3 tsps. olive oil
1 tsp. salt/a few grinds black pepper
3 Tbsp. balsamic vinegar
2 Tbsp. honey
1/2 cup chicken stock
1 1/2 Tbsp. fresh sage, chopped
2 cloves garlic, minced
1/2 tsp. onion powder

Preheat oven to 350.
Remove duck legs from marinade and pat dry. Reserve the marinade. In a large, heavy skillet heat 2 Tbsp. olive oil and 1 Tbsp. butter over high heat until smoking. Brown the duck legs on both sides. Place the legs in a large casserole and cover with the marinade. Roast at 350 degrees for 1 hour. I think the cooking time was off on this recipe. We should've cooked another 30 minutes. Next time I would suggest testing for doneness with a meat thermometer. The USDA recommends internal temp be 170 degrees, but for medium rare legs I would stop cooking at 135 degrees. In the rush of getting the other dinner items readied I am not sure we gave the legs the finger test to tell if they were soft, succulent or still stiff and tough.
This is a very brown plate of food. We should have added
freshly chopped parsley to the brown rice and topped
the duck leg with scallion tops.
To make the sauce, remove legs from the pan and set aside under foil to keep warm.
Heat the pan juices adding 1 more cup red wine, 1/2 cup chicken stock, 2 Tbsp. butter, 1 finely diced shallot and 1 cup dried fruit: cherries, blueberries, cranberries and strawberries. Salt/Pepper to taste. Stir any brown bits into the sauce and cook until reduced by half; about 20 minutes. We chose not to strain the sauce as the fruit and shallot gave it a nice, rustic texture, although straining the sauce gives it a little more elegance.

Here is my friend Debby Vis's excellent tried and true Duck a L'Oranage. She has made this dish for me and my husband and it is truly delicious!
Deb's husband, Steve, storms the kitchen brandishing
 a sword making sure the 2 cooks stay in line!

I snagged this photo from the internet.
Deb's Duck a L'Orange looks just as pretty.
Only difference is she cuts the duck in half.
2 whole ducks, cut down the middle, lengthwise
4 oranges, cut into thick slices, leave peel on
1 onion, peeled and sliced
1/2 cup celery, diced
1 Tbsp. Herbs de Provence

Preheat oven to 350 degrees. Wash and pat duck halves dry. Rub all sides with the Herbs de Provence. Liberally salt and pepper. Place half the orange slices in a large pan. Top with duck halves, skin side up. Add the rest of the orange slices, onion, and celery. Cook for 11/2 hours. Every 20 minutes baste the duck and use the baster to remove some of the duck fat. To brown the duck, turn oven temp up to 425 degrees and cook for another 30 minutes. Remove duck from the pan and cover loosely with foil to keep warm. Make the sauce in the same pan you roasted the duck in.

1 Tbsp. butter
2 large shallots, diced
Rind of 1 orange, cut into strips
1/2 can orange juice concentrate
1/2 (or more) cups Cointreau
1/2 cup chicken stock
4 Tbsp. brown sugar

Melt 1 tbsp. butter in the roasting pan. Add the shallots and cook until just softened and caramel color. Add the orange strips, 1/2 can orange juice concentrate, 1/2 cup Cointreau, 1/2 cup chicken stock, brown sugar, salt and pepper. Stir constantly to incorporate the drippings from the pan the duck cooked in along with cooked celery, onion and orange slices. Cook for 15-20 minutes until reduced by half. Strain and pour over the duck to serve. Garnish the duck with a few fresh slices of orange.

This is the first blog-post I have published since my dear friend, Dennis Makes passed away. Since starting this blog (thanks to the urging of his wife, Diana, 6 years ago) Dennis has not missed making a comment each and every time I post, even while traveling in Africa, New Zealand, or the Galapagos Islands, he always had a positive word. He was a fabulous cook himself and we loved to talk food, cook and share meals together. We shared many holidays; good times on the golf course, and simply enjoying each others company. Both my husband, Jerry and I are missing him dearly.
NOVEMBER 13, 1952 - OCTOBER 5, 2018
'Thank  you' dinner for work Dennis had done on my computer.

Camping Salero Ranch
Very special Czech dinner for Dennis's Mom, Helen.
We "Birdied" #14 at Kino Springs!
What's missing from this photo?!?
Kino Springs 2015
We've shared many Easter feasts with Dennis and his dear wife, Diana.

Easter 2017
Dennis was filled with love, joy and laughter, never
missing an opportunity to live life to the fullest!
And he loved his Wildcats!
You've made a big impact on my life,
as you have on all those you touched.


Saturday, September 22, 2018


We recently had the most spectacular evening with our good friends Steve and Debby Vis. Eating wonderful food, sipping lovely wine, enjoying each others company on a warm early fall night...what could be better? I often say "Food is Love" and this night was filled with both.
Deb and Steve stealing a kiss!
Our duck had some problems. We'll talk about that in the next blog. Although the sauce Deb and I created for the duck was out of this world!
But, first things first...APPETIZERS!
We had three different appetizers, but let's start with the one everyone liked best.

I found this recipe at The Rowdy Baker's blog site ( The Rowdy Baker, aka Lorinda, served her salmon dip in a hollowed out loaf of bread shaped like a football to serve on game day. Very clever. I will keep in mind for the Super Bowl where hopefully our beloved New England Patriots will win this year. (Sorry, Steve!) I served our Succulent Salmon Dip with crackers.
And here is Fr. Vis blessing our evening
with one of those crackers.
3 7.5 oz. cans Demings Red Sockeye Wild Alaskan Salmon (or The R.B. suggests either using the canned or 1 1/2 lbs. cooked salmon)
8 oz. Neufchatel or Creamed Cheese (I used Creamed Cheese.)
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. liquid smoke (R.B. says optional, but I think this is what made the dip so special.)
3 cloves garlic, minced very finely, about 1 Tbsp.
4 slices thick bacon, cooked crispy and chopped
2 tsp. fresh lemon juice
3 green onions, sliced thinly (R.B. calls for 6. That seemed like too many to me, although I did garnish with more green onion.)
Salt/Pepper to taste

In a large bowl combine cream cheese, mayonnaise, Worcestershire sauce, liquid smoke, and garlic. Mix well with a spoon. Do not use a food processor or the texture will become too smooth. Drain and clean the salmon and roughly chop it. Add to the bowl and mix gently with a spoon. It's OK to have some good bite-sized pieces of whole salmon. Stir in the bacon, lemon juice, green onions, salt and pepper. Top with green onions if you like. Keep in fridge until ready to serve. I made this dip about 6 hours before our dinner, but you could also make it the day before to allow the flavors to meld. This was very delicious!
The view from Steve and Deb's back patio.
My happy husband, Jerry, and me ready to dig into appetizers!
This recipe came from a site called "The Foodie Physician"  (
1 1/2 lbs. (about 3 medium) sweet potatoes (choose long, narrow potatoes)**
1 1/2 tsp. olive oil
3/4 tsp. ground cumin
3/4 tsp. smoked paprika*
1/2 tsp. salt
6 oz. aged cheddar cheese
I was out of Smoked Paprika so used this spice blend of
Smoked Paprika, Garlic, Chili and Chives.

**I realized I was making too much food so only used one sweet potato, but kept all the proportions of all other ingredients as the recipe called for, which meant much more spice than if I had used 2 more potatoes. As with most recipes like this, you can take a lot of liberty.

Chipotle Crema:
1/2 cup lowfat plain Greek-style yogurt (I used one 7 oz. container FAGE 2%. This is Bobby Flay's favorite so works for me!)
1 tsp. minced chipotles in adobo (I used a little less, but use more if you like spicy.)
1/2 tsp. adobo sauce from the can
1 tsp. freshly squeezed lime juice
1/4 cup sliced scallions

Preheat oven to 425 degrees. Wash the potatoes and slice them into 1/4 inch slices or "coins". Use a mandolin if you have one or simply a sharp knife, which is what I did. Place them in a bowl and add oil, cumin, paprika and salt. Toss to combine well. Arrange the potato coins on a baking sheet lined with parchment paper. Roast in the oven for 10 minutes, then flip and roast another 10 minutes until tender.
At this point, I let the potato coins cool and bagged them to take to Deb's. Before serving reheat at 200 degrees for about 10 minutes just to get warm. Top each coin with equal amounts cheddar cheese. Return the tray to the oven for 2-3 minutes until cheese is melted.

You can also make the crema ahead of time. Mix yogurt, chipotles, adobo sauce and lime juice together in a small bowl. Arrange the sweet potato coins on a serving platter. Top each with a dollop with chipotle crema and garnish with scallions. Very good and good for you! Sweet potatoes are high in Vitamin A, B5, B6, thiamin, niacin, riboflavin and due to their orange color high in carotenoids.

The last appetizer was so simple it hardly needs a recipe, but here goes.


3 soft flatbreads or flour tortillas
4-5 generous Tbsp. Garlic & Fine herb Boursin Cheese
3 Tbsp. prepared Basil Pesto
1/4 lb. (or 9 slices) good quality deli Roast Beef, thinly sliced and preferably rare
Salt to taste

Top each flatbread with 3 slices of roast beef. Gently salt the beef. Spread about 1 1/2 Tbsp. of Boursin cheese all over the beef. Add about 1 Tbsp. of Basil pesto. Roll up tightly the long way.
Wrap with plastic wrap and refrigerate for a few hours or overnight. To serve, trim off ends and cut into 1/2 inch pieces. Plate, cut side down on a serving tray.

Can you believe after all these treats we moved into dinner? In the next blog I'll talk about the continuation of our feast, which included Roast Duck Legs, Creamed Spinach baked in Portobello Mushrooms and Wild Rice with dried fruit. For dessert we had Coconut Date Bonbons, an excellent sugar-free treat.

In the meantime, remember to enjoy each and every precious moment of this glorious life! Be good to yourself and let friends and family know how much you love them.
This was such a special evening with good friends.
Can't wait to share more!
Tune in again soon for another episode of: