A couple of years ago I purchased a Groupon for half off at Pierpont’s Union Station.  The restaurant is located inside Union Station Kansas City and if you are ever in the area I would highly recommend it.  Inside Union Station is historical architecture reminiscent of the days of the Harvey Houses.  Actually there is a Harvey’s Restaurant located in the center of Union Station with the decor and ambiance of a bygone era.  Walking through the halls takes you back to a time of elegance.  We celebrated our anniversary by having dinner at Pierpont’s.  I ordered the Ancho Chili Coffee Rubbed Steak and I must say it was one of the finest steaks I have ever tasted. I found an online site in Kansas City where independently owned restaurants will post some of their most popular recipes online and they just happened to share my favorite steak. The original recipe called for a Grand Marnier Butter which I skipped in my recipe.  In the future I might make my own Ancho Espresso butter, however with or without the butter, this steak screams flavor.  And just in case you didn’t already know, this might possibly be the best steak I’ve ever grilled at home!


I don’t know anything better on a hot summer day than a cool slushy popsicle.  Making your own popsicles are fun because you can try so many different flavor combinations and add any kind of fruit.  In the old days we used to make popsicles with Kool Aid and sometimes add Jello. It was all about keeping it simple, inexpensive, fun to make and fun to eat.  I’ve kept those same qualities with these popsicles.  I find them to be the most luscious frozen treats that taste like hand held frozen margaritas using only a single can of frozen limeade or lemonade, a few berries and a little pre-made margarita mix.  So simple yet so tasty.  For a kid friendly version, leave out the alcohol.  Kids will love the frozen berries tucked inside their frozen limeade or lemonade.


Zucchini and/or green chile make a great summer side dish when you slice them into bite size strips to resemble french fries.  Dipped in a buttermilk batter and rolled in panko bread crumbs give them a crispy outer texture that tastes so good.  French fries and ketchup may go hand in hand, however zucchini and chile fries taste especially good dipped in salsa or green chile dip. You can’t go wrong there.  Imagine these fries alongside a big juicy burger or a grilled chicken sandwich.  I can assure you they truly taste scrumptious together!


With Mother’s Day just around the corner it’s the perfect occasion to make Dutch Baby pancakes.  These puffy pancakes, sometimes referred to as German pancakes are traditionally served with melted butter, lemon juice and powdered sugar.  I opted for raspberries and a buttermilk syrup that sounded like the perfect touch to sweeten my pancake which has very little sugar. When it comes out of the oven it is puffed up over the lip of you skillet as if it could float away at any moment.  When it eventually deflates, drizzle some melted butter over the top and listen as it virtually sizzles. Then top it with your choice of lemon juice or raspberries and a sprinkle of powdered sugar.  Some like maple syrup over top but I found the buttermilk syrup to be the perfect touch.  The dutch baby pancake has the slight taste and texture of custard and a drizzle of buttermilk syrup made me think of my Mom’s buttermilk pie, only sweeter.  So many times when I think of food it brings me back to my Mom who inspired me to make meals special and create memories. Happy Mother’s Day to all the Mom’s who make each and every day special!


It’s no secret that Cinco de Mayo is my favorite holiday for food.  It reminds me of bright and festive colors with the sounds of Mariachi’s playing in the background.  And the food . . . Oh, how it makes my mouth water!  This year we’re having Taquitos which are fun to dip in your favorite guacamole or salsa. I’ve found that the key to making perfect taquitos is picking the right corn tortilla.  Some corn tortillas are too soft and will fall apart when you try to roll them. But if you find a good thin tortilla that has a coarser texture they will hold together when rolled, and easier to pin together with a toothpick.  Another key is to pan fry the tortillas for a few seconds on each side.  The small amount of oil left on the tortillas enables them to crisp up nicely in the oven so that you don’t have to fry them.  I cheated and used Frontera’s Barbacoa slow cook sauce to add the wonderful flavors to my roast.  I then shredded the beef along with some grated Oaxaca cheese to make a tasty filling.  They turned out so good, I plan on making another batch soon, maybe trying chicken next.  Happy Cinco de Mayo all!


Hard to believe but just recently I was treated to my first taste of Tres Leches Cake.  My goodness, it was one of the best things I’ve ever tasted!  It can only be described as a cool moist cake dripping with sweet milk and topped by a cloud of whipped cream.  The cake bakes up rather dense which allows it to hold it’s shape even when it is soaked thoroughly with sweet milk.  I don’t even want to know how many calories are in this cake, I’m just going to savor every bite and enjoy!  Thanks Kat for enlightening me!



Any New Mexican will tell you that we eat green chile with everything.   And those of us who no longer live in our Native home will go to great lengths to find it.  It’s one of those comforts that’s hard to live without.  I have always loved steak and green chile together.  I’ve wrapped tenderloin steaks with green chile strips just like you would bacon and the combination is hard to beat.  Here I took a skirt steak and brushed it liberally with a chimichurri, then layered some roasted Hatch green chile and Manchego cheese slices, rolled it up and sliced into pinwheels. This pinwheel just oozes flavor.   On the side I made a guacamole with roasted corn and my own green chile salsa to compliment the meal.


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