• 1 ¼ Cups Flour
• 2 Tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 3 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 jalapeno seeded and minced
• 1 Tablespoon minced cilantro
• 1 cup cooked mashed sweet potato
• ¼ Cup softened butter
• 2 to 4 tablespoons milk (if needed for moisture)

*Preheat oven to 450 degrees F

Sift flour, sugar, baking powder and salt together. In a separate bowl add sweet potatoes, butter, jalapeno, and cilantro mix together. Season with smoked paprika and cumin. Add flour mixture and gently mix dough together. Add milk if needed for moisture. Turn dough out onto a lightly floured board and lightly knead into a smooth ball. Roll dough out to ½ inch thick and cut with biscuit cutter.
Place biscuits on a parchment line cookie sheet and bake for about 15 minutes.

Tips:
If you don’t have a biscuit cutter and short juice glass works just fine.

• 4 Tsp. olive oil
• 1 sweet yellow onion diced
• 3 stalks celery diced
• 1 15 oz. cans Cannellini beans drained
• 32 oz. vegetable broth
• 1 Cup Water
• ½ 15 oz. jar of roasted red pepper drained and diced
• 5 cloves of garlic
• 1 bunch of Kale, washes, remove stems, chop in pieces
• 1 Tsp. Garlic powder
• 1 Tsp. smoked paprika
• Kosher salt TT

In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.
Makes 4 Hearty Servings.

• 1 bag frozen hash browns (cubed type)
• ½ block Velveeta cheese
• 4 oz. cream cheese
• 3 Tablespoons Milk
• 3 Tablespoons sour cream
• 4 strips bacon cooked and crumbled
• 3 green onions diced
• 1 jalapeno minced (optional)
• ½ cup shredded cheddar cheese
• Salt & Pepper

In a microwave safe bowl combine, Velveeta, milk and cream cheese melt and mix together. Once melted add sour cream, potatoes, salt and pepper. Spray a casserole dish with nonstick spray and pour mixture into the casserole dish. Cover the top of with corn flakes, bacon, green onion, jalapenos and shredded cheese.
Bake uncovered in a 350 degree oven for 30 to 40 minutes.
Serves 8

• 1 Jalapeno ( Blackened over the stove top burner
• 1 12 oz. Jar of Roasted Red Peppers
• 3 cloves of garlic
• 1 tsp. Honey
• 1 tsp. Salt
• 1/2 Bunch of cilantro

Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro , jar of red peppers and honey pulse until you get the consistancy you wish. Yields 2 cups. Refrigerate for up to a week.

• 4 pablano peppers blackened, skins removed and seeded
• 2 Roasted chicken breasts shredded
• 1 cup of shredded cheddar cheese
• 1 can Hatch green chili sauce
• 1/2 cup salsa
• 1/2 cup pico de gallo
• 2 tsp kosher salt
• 2 tsp. Garlic powder
• 1 tsp. Cumin

Preheat oven to 350

In a large bowl add the chicken , salsa, 3/cup of cheese salt,pepper, garlic powder and cumin. Mix until well combined. Stuff peppers and place in a Pam sprayed glass baking dish. Then pour hatch green chili sauce over the chilies and then top with pico de gallo. Bake for 30 minutes or until sauce is bubbly no and cheese has melted.

This morning I went out to our little garden to find my jalapeño plants (trees) were full of jalapeños, so instead of making a ton of salsa we can’t possibly finish I decided to make pesto. This would be great over a baked chicken breast or maybe a pork chop or really anything.

• 12 jalapeños seeds and ribs removed
• 5 cloves of garlic
• 1/2 Cup Parmesan cheese
• 1/2 Cup pecans
• A pinch of salt
• 1/4 cup olive oil

Place jalapeños,garlic,Parmesan, pecans and salt into food processor. Turn it to the on position and then drizzle the olive oil in. Heck your done!

Makes about 4 Oz.

1 Butternut squash peeled,seeded and diced small
2 pablano chilies seeds and stem removed diced
1/2 white onion diced
3 cloves of garlic minced
1 piece of bacon sliced small
32 oz chicken stock
3 oz white wine
1 Tbls olive oil

1 tsp garlic powder
2 tsp smoked paprika
Salt to taste

In a large pot over medium heat add bacon. Let it rendered and brown, then add onion and let it sauté in the bacon fat. Then I added olive oil and the squash and peppers. I let that cook about 2 minutes then add wine, garlic and chicken stock ,seasonings. Cook until squash is fork tender. Purée in blender. Return it to the pot until ready to serve.

Serves 4

• 2 sweet potatoes diced small skins on
• 1/2 Onion diced small
• 1 Red bell pepper diced small
• 1 zucchini diced small
• Salt
• Pepper
• 1/2 cup Salsa
• 1 can Black beans drained and rinsed
• 2tsp smoked paprika
• 2 tsp cumin
• 1 tsp salt
• 2 tsp garlic powder
• 1 package corn tortillas
• 1 large can Hatch green chili sauce (I made some a few weeks ago had it I the freezer)
  Available on the international food isle of the grocery store.

Pre heat oven 350

Place veggies on a baking tray lined with parchment , sprinkle with salt and a little pepper and bake in a 350 degree oven for 20 minutes or until fork tender.

Once done

Place all veggies into a mixing bowl, add black beans,salsa, paprika, salt,cumin,garlic powder and mix to combine.

I used a 14.5×11 baking dish sprayed with pam

**important* Warm corn tortillas up so they won’t fall apart when rolling

Add a little hatch sauce to the bottom of you baking dish then start to assembly your enchiladas.
1 1/2 to 2 tablespoons of filling per tortilla. When your pan is full pour hatch green chili sauce over the top and bake for approximately 30 minutes.

Suggestions

Top with tortilla chips, pic de Gallo

• 2 jalapeños blackened
• 3 cloves garlic
• 1/2 med vidala onion
• 1 bunch of cilantro washed
• 1 can whole peeled tomatoes
• Salt to taste

I blacken my jalapeños over the flame on my gas cook top, you can do the same thing in the broiler or you don’t have to blacken if if you don’t wish to. I think it mellows the jalapeño out just a little. Then remove the stems, place in food processor with garlic,onion, and cilantro. Process till well combined. Then add canned tomatoes and salt. Then I will pulse the food processor as we like our salsa chunky. If you like it smooth go ahead and go to town. Serve with your favorite chip. I make a big batch every week as we eat it on everything.

• 1/4 c olive oil
• 1 jalapeño minced
• 1 clove garlic minced
• 1/2 small onion diced small
• 1 bunch of cilantro chopped
• Juice of 1 lime

Mix all ingredients and pour into a ziplock bag add your cleaned dove and marinated overnight.

• 1 cucumber diced small
• 1/2 red onion diced small
• 1 clove garlic minced
• 1 jalapeño minced
• 1 tblsp cilantro minced
• Pinch of salt
• Juice 1/2 lime

Mix all ingredients together and refrigerate 30 min. Serve with chips or with anything you would add salsa to.

6 oz. Dark Chocolate
6 oz. Butter
4 Eggs ( at room temperature)
6 oz. Sugar
2 oz. Flour

Melt the chocolate and butter
Mix the eggs and sugar and whisk for a few minutes.
Add Flour
Add the egg and sugar mixture to the chocolate and butter and combine.
Pour into greased ramekins.
Bake directly in oven at 390 F for 14 minutes.

This recipe was given to me by Executive Chef Luis Palha of Carnival Cruise Lines while at a wonderful Chef’s Table 7 Course meal.

This was on the menu in the main dinning room and was ordered at every night by several of our fellow cruisers. I told the Chef that our kids were Rolling in the Molten cake every night! I promise I would share. 🙂

4 Tsp. olive oil
1 sweet yellow onion diced
3 stalks celery diced
1 15 oz. cans Cannellini beans drained
32 oz. vegetable broth
1 Cup Water
½ 15 oz. jar of roasted red pepper drained and diced
5 cloves of garlic
1 bunch of Kale, washes, remove stems, chop in pieces
1 Tsp. Garlic powder
1 Tsp. smoked paprika
Kosher salt TT

In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.

Makes 4 Hearty Servings.

1 ¼ Cups Flour
2 Tablespoons sugar
4 teaspoons baking powder
½ teaspoon kosher salt
3 teaspoons smoked paprika
2 teaspoons cumin
1 jalapeno seeded and minced
1 Tablespoon minced cilantro
1 cup cooked mashed sweet potato
¼ Cup softened butter
2 to 4 tablespoons milk (if needed for moisture)

*Preheat oven to 450 degrees F

Sift flour, sugar, baking powder and salt together. In a separate bowl add sweet potatoes, butter, jalapeno, and cilantro mix together. Season with smoked paprika and cumin. Add flour mixture and gently mix dough together. Add milk if needed for moisture. Turn dough out onto a lightly floured board and lightly knead into a smooth ball. Roll dough out to ½ inch thick and cut with biscuit cutter.

Place biscuits on a parchment line cookie sheet and bake for about 15 minutes.

Tips:

If you don’t have a biscuit cutter and short juice glass works just fine.

1 lb. crawfish tails
1 tsp. garlic minced
1/2 cup chopped pickled jalapeno peppers
½ c. shredded pepper jack cheese
2 tsp. Worcestershire sauce
½ tsp. kosher salt
1 tsp. tabasco
2 tsp. Cajun seasoning (Zatarans or Tony’s)
¾ cup Mayo
2 Tbsp. Cilantro chopped
½ cup Parmesan cheese finely shredded

Pre heat oven 350

In a large bowl mix together, crawfish, jalapenos, pepper jack cheese, mayo, cilantro, Worcestershire, tabasco and spices. Grease a 9×9 glass baking dish with cooking spray. Add dip mixture to baking dish and top with Parmesan cheese.

Bake at 350 for 25 to 30 minutes or until cheese is melted and bubbling!

Serve with crostini or tortilla chips!

1 Jalapeno ( Blackened over the stove top burner
1 12 oz. Jar of Roasted Red Peppers
3 cloves of garlic
1 tsp. Honey
1 tsp. Salt
1/2 Bunch of cilantro

Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro , jar of red peppers and honey pulse until you get the consistancy you wish. Yields 2 cups. Refrigerate for up to a week.