Wednesday, August 22, 2012


When Ivan thinks of his childhood meals- they were made by his mom in Puerto Rico. He recently asked me to make Canoas just like his mom did. Here was my attempt Maria, if you are out there reading this, I just hope I did your meal justice. And of course- I added my own American touch and served french fries with these beef and cheese stuffed plantains... I was thinking of making beans and rice as a side, but Ivan asked for french fries so thats what he got.

Enjoy this meal with your family- it is simple, yet delicious.

Wednesday, August 15, 2012

Bacon Jam Grilled Cheese with Ginger Carrot Soup

My Home Made Bacon Jam. It not only tasted better than I could have imagined, but produced more than I thought. I was able to fill 2 1/2 mason jars. 

Carrots and ginger for my healthy ginger carrot soup... 

 EaSy! I sauteed onions in olive oil until they started turning clear. I added my ginger ( 2 tbsp). Once the onions were fully cooked, I chopped 3 1/2 cups worth of carrots and added them to the pot. One last step, 2 cups of chicken stock, a dash of nutmeg and a dash of salt. Wahhh lahhhh.

Once cooked through (carrots softs)... place in blender, until your desired consistency

Final Product. Topped off with avocado and sour cream

My version of a grilled cheese... white cheddar, avocado, bacon jam, and of course buttery bread.

Dinner tonight. :)

Monday, August 13, 2012

Bacon Jam- Heavenly

Who doesn't love a grilled cheese?

I have always loved eating and making grilled cheeses....and now I have found the ultimate ingredient for any type of grilled cheese, Bacon Jam.


  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

A really great type of grilled cheese to first try with this is Avocado, cheddar and fried egg.

Thursday, August 9, 2012

Old School

Old School Meals, that made me hungry- so I posted.

Grilled Chicken and Sweet and Sour Chicken.. our favorites!