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Sweet and Spicy Salmon


3 canned chipotles

1 clove garlic, crushed

1/2 cup tamarind paste (asian stores)

1/2 cup brown sugar

2 Tbsp sherry vinegar

1 Tbsp evo+ more to brush

4 6 oz salmon fillet

Procedure:  chipotles and galic in processor.  Add tamarind, brown sugar and salt.  Puree.  Brush salmon with evo.  Grill for about 10.  Brush with puree


Because its Xmas!!! My kid sure is busy making them!!! Shes my love

Lime Nut Buttons

makes 30 1.5 inch cookies

1 cup ap flour

1/4 tsp table salt

1/4 cup powdered sugar + more for dusting

1/3 cup chopped pecans

1/4 cup coconut flakes

1/2 cup butter, softened

2 tsp fresh lime zest

1 tsp vanilla


mix butter and sugar first.  Then mix everything together.  Mix flour in in 2 batches.  Roll into 1″ logs.  Cover. Refridgerate for 3 hours.  On sprayed cookie sheet, roll into a ball, and place them 1.5 inckes apart.  Preheat oven to 350.  Bake for 12-15 minutes.  When warm, roll  in bowl of powdered sugar.  Serve and love.




Pecan Rum Tart

Preheat oven to 350

1 disk butter pie dough

2 eggs

1/4 cup brown sugar

1/2,cup dark corn syrup

2 Tbsp dark rum

2 Tbsp butter, melted

1 tsp vanilla

1 tap kosher salt

6 ozs pecans, chopped

procedure:  roll out the pie dough, and bake for 30…then remove pie weights.  Bake for another 15.  Add all the filling ingredients.  Put ontop of parbaked crust.  Put in oven 23-27 minutes.  Cool


Save berry baskets

to make truffle givers.  Use crepe paper