Sautéed Plums

September 8, 2016

I just picked up a bunch of plums from a farm stand that turned out to be absolutely delicious. I went back and bought more so that I could make sure that I had access to them in the upcoming months. These simple sautéed plums freeze beautifully so you will be able to savor them throughout the fall months.

Freezable Spaghetti Sauce

August 16, 2014

Is your garden giving you tons or tomatoes? Are you enticed by the beautiful tomatoes at the Farmers’ Market? If you’re lucky enough to have an abundance of tomatoes then you just may want to make spaghetti sauce that stores away in the freezer. I know that I’ve had many occasions when I’ve needed to make a quickie dinner and was happy to be able to reach into my freezer for a delicious homemade sauce.  


March 1, 2013


Did you know that you can make your own chorizo?  Well I’ve got news for you!  It’s easy to make and the payoff is big.  Chorizo is simply Mexican sausage.  It can be prepared and stored uncooked or cooked until you are ready to use it.  Uncooked chorizo can be kept in the freezer until you are ready to use it.  Tacos with chorizo filling are super tasty!


1 Pound Ground Beef

1/2 Pound Ground Pork

2 Cloves Minced Garlic

1/2 Diced Onion

3 Tablespoons Vinegar

2 1/2 Tablespoons Chili Powder

1/2 Teaspoon Paprika

1 Teaspoon Ground Cumin

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Ground Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Oregano

2 Finely Crushed Chilitepins

In a large size bowl combine the ground beef and ground pork.  Mix in the minced garlic, ground cloves and onions.  In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins.  Mix well and add to the meat mixture.  Blend thoroughly.  Form into a roll and place into an airtight ziplock bag.  Place into the fridge until ready to use.  To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked.  Drain and use.  Makes approximately 2 pounds of chorizo. 


Chilitepins are tiny hot peppers which give the chorizo its zestiness.  Use only two.  They go a long way.  When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes. 

Fresh Blueberry Waffles

December 30, 2012

Fresh Blueberry Waffles

Dust off that waffle iron because these Fresh Blueberry Waffles are a wonderful way to start your day! If your family doesn’t eat all of the waffles then freeze the leftovers to use throughout the week.  When there is a morning rush it’s so easy to heat up individual servings in the toaster. 


1 3/4 Cups Unbleached Flour

3 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

2 Eggs

1 3/4 Cups Milk

1/4 Cup Oil

1/4 Cup Sugar

2 Cups Fresh Blueberries

Preheat your waffle iron. In a large size bowl combine the flour, baking powder and kosher salt.  In a medium size bowl mix together the eggs, milk, oil and sugar.  Slowly add the wet ingredients to the dry ingredients.  Stir to combine.  The batter will be a bit lumpy.  Fold in the blueberries. Bake in your waffle iron until golden brown and serve warm.  Makes 10 waffles. 

Basic Pound Cake

August 30, 2012

Basic Pound Cake

The simplest of cakes is the most delicious and it goes well with everything.  You can flavor your pound cake any way you like or just serve it with berries or ice cream.  This truly is an easy cake to make.  Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy.  Once you’ve added the flour be sure not to overmix the cake.  You don’t want your pound cake to be tough. 


2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

1 1/4 Cups Sugar

1/2 Pound Softened Butter

5 Large Eggs

2 Tablespoons Vanilla Extract

Juice of 1 Lemon

1/2 Cup Half & Half

Preheat your oven to 325° F.  Grease and flour a loaf pan.  If you don’t have a loaf pan then use a bundt pan.  In a medium size bowl combine the flour and salt.  Set aside.  In a large size bowl beat the butter and sugar together for 5 minutes.  I use an electric mixer on low for this. Add the eggs one at a time.  After the third egg add 2 tablespoons of the flour mixture.  Beat for 10 seconds.  Add the vanilla and lemon juice.  Put down your electric mixer and mix in the flour by hand.  Add the flour in thirds.  Alternate with the half & half.  Make sure not to overmix.  Pour the batter evenly in the pan and tap it on the counter to get out air bubbles.  Bake for 1 hour on the middle rack.  After 50 minutes check to see if the cake is done.  The top will spring back when you touch it.  Remove from the oven and cool in the pan for 20 minutes.  Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container.  Wait 24 hours before slicing it.  The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe.  Serves 16

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