Monday, April 9, 2018

Moqueca (Brazilian Fish Stew)

1 1/2 lb boneless skinless fresh fish filets (grouper, catfish, trout, halibut) cut into 2” pieces
8 oz. medium fresh shrimp
1/4 cup fresh lime juice
8 cloves of minced garlic
kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 small yellow onion, minced
1/2 small yellow onion, thinly shaved/sliced
1 fresh cubanelle, stemmed and seeded (can substitute yellow bell pepper)
2 plum tomatoes (1 minced, 1 thinly sliced) - can substitute 1 can cubed tomatoes, drained
1 cup chicken stock
1 cup coconut milk
2 tablespoons palm oil (Whole Foods or Amazon)
1/4 cup chopped cilantro
1/2 cup minced basil

Toss fish, shrimp, lime juice, half the garlic and salt and pepper in a bowl and set aside.

Heat olive oil in 6 qt. dutch oven over medium heat.  Add minced onion, minced pepper, and cook until translucent.  Add garlic and cook for 1-2 minutes.  Add tomatoes and cook until broken down, approximately 5 minutes.  Then add stock, coconut milk, and palm oil.  Heat until slightly boils.

Drain fish, shrimp and lime juice.  Add to dutch oven and cook until fish and shrimp are barely done (pink shrimp).  Add thinly sliced onion and pepper then cook gently for 5 minutes.

Stir in chopped cilantro and basil.  Season with salt and pepper and serve.

Monday, February 19, 2018

Oreo Chocolate Poke Cake



1 3/4 cups all purpose flour
2 cups sugar
3/4 cup  natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup  milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup  hot water
14 oz sweetened condensed milk
1 cup  semi sweet chocolate chips


2 cups heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1 tsp vanilla extract
2 cups (235g) chopped Oreos and crumbs
15 Oreos, crushed


1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven. Using the end of a spatula, straw or something similar, poke holes all over the cake.
8. In another bowl, combine the chocolate chips and sweetened condensed milk. Heat in the microwave until hot, about 1 minute.
9. Whisk the chocolate mixture until smooth, heating for additional time if needed.
10. Pour the chocolate mixture over the cake and spread it into the holes. Allow the cake to cool.
11. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Stir in the Oreos and crumbs.
13. Spread the whipped cream on top of the cooled cake, then top with additional chopped Oreos.
14. Refrigerate cake until ready to serve.

Sunday, January 21, 2018

Pimento Cheese

  • 4 oz. Cream Cheese, Softened
  • 1/2 c. Mayonnaise
  • 2 T. Dijon Mustard 
  • 2 T. Adobo Sauce From Canned Chipotles 
  • 1/2 t. Black Pepper
  • 8 oz. Extra Sharp Cheddar Cheese, Grated
  • 8 oz. Pepper Jack Cheese, Grated
  • 4 oz. diced Pimentos, Drained

Combine cream cheese, mayonnaise, Dijon, adobo sauce, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)

Add the cheddar and Pepper jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

Refrigerate pimento cheese for at least 2 hours before serving. 

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.

Adapted from Pioneer Woman 's recipe

Monday, January 1, 2018

Chocolate Pie (Microwave)

1 1/2 c. Sugar
3 T. plus 1 1/2 t. Flour
3 T. cocoa
1 1/2 c. milk
3 eggs, separated
3 T. Butter
1 1/2 t. vanilla

Mix sugar, flour and cocoa in glass microwave safe bowl. Add milk and whisk.  Cook in microwave oven for 4 minutes.. Remove and whisk until smooth. Beat egg yolks and temper before adding to hot mixture. Return to microwave and cook for 4 more minutes. Remove (mixture will be thick) and whisk; add butter and vanilla. Whisk until smooth. Pour into baked pie crust. Top with meringue.

3 egg whites
1/4 t. cream of tartar
3 T. sugar

Beat egg whites with cream of tartar, until stiff. Add sugar last. Bake pie at 350 until lightly browned.

Thanks to Charlene Cole for this amazing recipe.

Saturday, December 30, 2017

Jake's Shrimp and Grits

1 lb. shrimp peeled and deveined
1 c. stone ground grits (not instant)
3 T. butter
2 c. sharp Cheddar cheese
6 slices of bacon, chopped
4 t. lemon juice
2 T chopped Italian parsley
1 c. thinly sliced scallions
1 large clove garlic, minced
Salt and Pepper (to taste)

Cajun Seasoning

2 t. salt
2 t. garlic powder
2 1/2 t. paprika
1 t. fresh ground black pepper
1 t. onion powder
1 t. cayenne pepper
1 1/4  t. dried oregano
1 1/4 t. dried thyme
1/4 t. red pepper flakes
1 T. lemon juice

Marinate 1 lb. peeled and deveined shrimp in Cajun seasoning.

Cook the bacon crispy and remove from pan. Save 2 T. of bacon grease in the pan.

Cook grits per package instructions.  When done, stir in cheese, butter, salt, and pepper until the cheese and butter have melted and are well mixed.

Cook shrimp in pan with the bacon grease until pink.  Add cooked and sliced bacon, parsley, scallions and garlic. Saute for 3 minutes.
YUM! Enjoy . . . 

Saturday, November 18, 2017


  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Large eggs, lightly beaten
  • 15 oz. can pumpkin (not pumpkin pie mix)
  • 12 oz. Evaporated Milk 
  • 1 unbaked 9-inch deep-dish pie shell (4-cup volume)

Mix sugar, cinnamon, salt, ginger and cloves.
Lightly beat eggs.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 oven for 15 min. Reduce temp. to 350; bake for 40-50 min. more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with REAL whipped cream made by Bella.

Tuesday, October 24, 2017

Fudge Cake

Fudge Cake

1 cup unsalted butter
4 (1 oz) squares of semi-sweet chocolate, finely chopped
1 ¾ cup of sugar
4 large eggs
1 cup of flour, sifted
1 cup chopped, toasted walnuts or pecans
1 teaspoon vanilla

Preheat oven to 400 degrees.  Microwave butter and chocolate (on high until completely melted) for 1 minute.  Stop and stir every 20 seconds.  Add sugar and stir until combined.  Cool for 10 minutes then add eggs one at time.  After adding each egg, stir until combined.  Gently add in flour, nuts and vanilla.  Don't over stir.

Spray 9x9 pan or 10 x 10 pan with cooking spray.  Then line the bottom and sides of the pan with parchment paper allowing the paper to extend 4 to 5 inches over the edges of the pan.

Bake for 45 to 50 minutes OR until a toothpick inserted in center comes out clean.  Cool in pan for 30 minutes.  Then lift from pan with parchment paper "handles" and cool another 30 minutes.  Cut into small squares (very rich)  and dust with powdered sugar.