Recently Joe and I spent a long weekend in Detroit.  We used to live in a suburb outside of Detroit in the early 90’s but haven’t been back in many years and it felt as if we were going back down memory lane.  We had bought tickets months in advance to see the Red Wings play at Joe Louis Arena and were so excited to be in the old building again with all the history and banners and excitement.  With hockey being late in the evening we decided to have a big breakfast and a late lunch so we could avoid the greasy vendor food.  I have to say we had some of the most fabulous breakfasts ever.  We had Eggs Benedict at “Recipes“, more precisely a BLT Benedict and a Lox Benedict which was so satisfying we went back the next day and had it again, oh yes we did!  And on our last day we met with some family at the “Breakfast Club” where Joe and I had French Toast.  Neither of us could decide so we shared a Triple Berry French Toast and an Oven Baked French Toast which is about 4 inches tall, I kid you not!  Ever since our fun filled weekend we’ve been making more late breakfasts on the weekend.  Our latest experiment was this Apple Cinnamon French Toast.  It tasted every bit as good as it looks!



I have collected the Annual Southern Living recipes for some of the best recipes around and this one has stuck with me through the years.  It’s one of those recipes that I continue to go back to time and time again.  I used fresh blueberries for the cake but I also had a stash of blueberries packed and sealed away in the freezer that would make a very tasty blueberry sauce.  Such a versatile cake, it’s perfect as a weekend treat for breakfast or brunch but can be also be served as a dessert.


I’ve been craving steak and decided to stretch a ribeye into a meal for two with steak sandwiches.  Instead of waiting for a warm day to grill outdoors, I decided to try Josh’s method of cooking a steak on top of the stove using the constant flip method.  He has been trying all sorts of different foods and cooking techniques since he moved into his own place and he’s teaching this old cook some new tricks.  Instead of cooking a steak and only turning it once, you turn it every 30 seconds in a smoking hot cast iron skillet giving it a more even browning and crusting on the outside and a warm pink center that is so tender it practically melts in your mouth.  Once the steak was on it’s last 30 seconds I added some butter to the pan and some chimichurri and spooned it over the steak which added so much flavor.  Grill some onion and tomato in the remaining chimichurri butter and you’ve got the makings for one impressive sandwich!


Another discovery from “Great Day Cafe” is their Cheeseburger Soup.  Their daily soup menu changes day to day but you can always be sure to find a tasty bowl listed on the blackboard.  My version has a few differences, however.  Great Day Cafe cooked diced potatoes in their soup where as I like crisp fries on the side.  Waffle fries are perfect to dunk in this soup and also as a side cruncher.  To give it some New Mexican flavor add some green chile, which is purely up to you.  Don’t tell Great Day Cafe, but I think I like my Cheeseburger Soup slightly better than theirs.  That won’t stop me from going back, I feel inspired every time I visit their cafe!


There’s nothing more comforting to this native New Mexican than a bowl of Green Chile and Cheddar Mashed Potatoes.  Especially like today when the temp will be no higher than 10 degrees for the day.  It’s frigid outside and I’m all about staying warm.  A bowl of comforting potatoes with spicy Hatch green chile and cheese is the perfect side dish or in my case main dish to serve on a blustery day like today!  These mashed potatoes with buttery creamy melting cheese and green chiles are something that I make quite often.  I love them soooo much!!  Ask any member of my family and they will vouch for me that I have an infinite love of potatoes that goes way back.  I had a hard time coming up with a recipe because I don’t measure when I make mashed potatoes, I just make them.  So this time I did my best to put together something on paper that would help recreate the bowl of comfort that I’ve enjoyed so many times.  I hope you will enjoy them as much as I have!


Another year passed by, another birthday cheesecake for Josh!  For Josh it must be cheesecake and it must involve peanut butter cups.  I try different variations every year so it’s not the same ole cake.  Last year I made a layer of peanut butter cheesecake topped by a layer of chocolate cheesecake, swirled the two together and sprinkled peanut butter cups over top.  He liked it, however he prefers a plain cheesecake with peanut butter cups, chocolate, and peanut butter as layers so he can savor each individual flavor.  So I went back to the drawing board and came up with this.  It’s a smaller version, a 6 inch cheesecake with little mini peanut butter cups that are so cute!  I made a center layer of mini peanut butter cups with a drizzle of melted chocolate and a few peanut butter cups on top just for decor. I don’t know what’s in store for next year’s birthday treat but I’m sure it will include chocolate and peanut butter and cheesecake!


It seems like dried fruit is always front and center this time of year.  I enjoy most dried fruits but dates aren’t necessarily one of them.  However, they are one of Joe’s favorites and he loves date bars so I thought I would give them a try.  He described a soft chewy bar with a bottom crust and date filling, topped with a crumbly streusel.  They must have turned out pretty good because he grabbed a bar every time he walked by and gave me a thumbs up with a smile!


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