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.


May the luck of the Irish be with you!  Here in Kansas City there are always celebrations taking place in honor of St. Patrick’s day.   You might see green water flowing through our “City of Fountains” or witness the largest St. Patrick’s parade anywhere.  Also one of my favorite bands,”The Elders” return home for their annual “Hoolie” concert.  It’s a festive time to be sure! While others cook a more traditional Irish feast, I’m going with something fun.  I’m pretty sure nachos are not something you would find on a true Irish menu but it’s something that is festive and fun to eat. It starts with thin sliced potatoes baked crisp in the oven.  These chips become the foundation topped with a tangy Irish cheese sauce and loaded with anything you want.  As you can see, I like a lot of toppings!


It’s been a long time since I’ve made any pickled jalapenos.  I got inspired to make a batch after my son Josh started making pickles.  He has made some of the best pickles I’ve ever tasted and one day I’m going to have him share his recipe.  I used to plant a little garden every summer and found jalapenos one of the easiest plants to grow.  We would have so many jalapenos, it was hard to know what to do with them all.  I would roast some to put in the freezer and others I would pickle.  I have always loved this recipe from Chile Pepper magazine which is a refrigerated pickling process rather than canning.  It’s simple and easy to make.  Over time (about 2 weeks) the jalapenos are infused with the most amazing taste.  They give your favorite sandwich, salad or nachos an extra bite of spicy tang.


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!


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