Apple Pie

Apple pie is all I could think of. The air is nice and crisp early in the morning and late in the evening. The leaves are turning into this beautiful golden color, the sweaters are coming out of the closet. A great cup of coffee or tea with some apple pie is the perfect ending to a great day. It can be enjoyed after a great meal, or sitting in your favorite chair and enjoying a quite moment.

Here is my family favorite. As soon as they see me coming home from the store with extra apples, their faces light up as they know what they will get to enjoy.

From my family to yours, enjoy!

Bon Appetit!



1 Pastry crust – I use Pillsbury
3 large eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
3 large apples, peeled, cored and sliced
½ to ¾ cup heavy whipping cream

Preheat the oven to 400°. Roll out the pie crust in a 9 inch pie dish. Make sure the crust is all the way up to the rim. Poke lightly the dough and place in the hot oven for 5 to 7 minutes.

Remove and let it cool off.

In a large bowl whisk together the eggs, heavy cream, vanilla extract and the brown sugar.

Add the sliced apples to the pie dish. Cover with the egg mixture.

Place a pie shell shield to cover the border of the dough or make one with aluminum foil.

Lower the heat to 375°. Bake the cake for 40 to 50 minutes. The top should be nice a golden brown, and the middle should not be runny.

Welcome Fall

Fall is the season we love the most. Living in Arizona we welcome Fall with open harms. This is the time we forget the long warm summer days and we say goodbye the days of 100 plus degrees with pleasure . The morning air is clean and crisp, and a bit chilly if you wake up early and want to enjoy a cup of coffee with a full stars sky. I love it!

With the welcoming of fall, our house is enjoying a make over and the kitchen is the place of all the changes take place. As we settle into our routine we enjoy cooking more.

A dish that is a staple is homemade pasta. Working the dough, cutting it, letting it dry while we prepare a wonderful tomatoes sauce, is a family affair during the week end. A time to enjoy each other and have fun.

Last week end was no exception. Homemade fettuccine with tomato sauce, spinach and prawns.

We could not wait to enjoy our dish that we did not take the picture of the finished dish. I guess we will have to make it again…


Bon Appetit!!






3 large eggs
2 cups all-purpose flour
Warm water or white wine

Pasta Preparation:

Place the eggs, flour and salt into the bowl of your mixer fitted with the bread blade. Mix slowly and add water as needed to the dough. Once the dough is well blended, not flaky or too wet (add more flour if this is the case) remove, place on cutting board and cover with a bowl. Let rest for 10 minutes or until ready to use.

Using the pasta machine, follow manufacturer directions to prepare long strips of pasta. I use Kitchen Aid and the last turn of pasta is with number 6.

Summer is officially over. Well almost! When you live in Arizona you never feel as your summer ends.
We have had a fantastic summer and this year we decided to take the summer off to enjoy some great travels and spend as much time with family as possible. With that said we also had a great time eating our way thru our vacation. No guilt eating, is the best!
While home, we made it a point to prepare some new fun dishes in our kitchen as well as some old time favorite recipes.
I will start with this new recipe, “Honey Roasted Chicken with Lemon and Garlic” that I have found in an old magazine long ago. I have modified to our taste and also due to the fact that we were not able to locate some ingredients. Isn’t that the fun of cooking after all? Creating, been adventurous with new flavors and most of all… have fun.
The strong flavor of the garlic and the lemon, required some side dishes that will blend well together while not overpowering each other. Milk peas and lime cilantro rice were just that, perfect side dish. The cumin from the rice blended well with the cilantro in the rice. The pea’s light and tender flavor was the perfect balance between them. Love it and could not get enough of it.
Do not be taken back by mi picture of the Roasted Chicken, the skin got a bit caramelized too much, however the flavor was not just perfect. Juicy chicken breasts, soft caramelized garlic.
A great meal for the whole family that is easy, delicious and a bit different.
Bon Appetit!

Honey Roasted Chicken Breasts with Lemon and Garlic
Milk pears
Lime Cilantro Rice


2 large skin on bone in chicken breasts – about 2 pounds
1 ½ teaspoons fine sea salt
Freshly ground black pepper
¾ teaspoon ground cumin
1 lemon cut into quarters, separate the rind
¼ cup good quality honey
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
10 garlic cloves, crushed and halved

Preheat the oven to 375°.
Season the chicken with salt and pepper and sprinkle cumin both under and on the skin. Carefully tuck 2 quarters of lemon rind under the skin of each breasts. Pour honey under and over the skin of each
Heat a large 10 inch cast iron skillet over medium high heat for a few minutes. Add the oil and the butter to the skillet. When the oil is hot and the butter melted, add the chicken skin side down. Arrange the garlic in the pan so the cloves all make contact with the bottom. Cook for 7 minutes, then turn the chicken, skin side up and transfer the skillet to the oven. Roast until the chicken is cooked through and the juices run clear, about 25 minutes.
Remove the skillet from the oven, and let the chicken cool in the pan for 5 minutes. Serve the chicken cut off the bone with all the caramelized garlic pieced and the thick sauce underneath it.


¾ teaspoon cornstarch
3 cloves garlic, smashed
2 ½ cup frozen peas, thawed
Fine sea salt and freshly ground black pepper
½ cup half and half
½ teaspoon grated lemon zest
1 ½ tablespoons chopped fresh parsley
½ tablespoon chopped fresh tarragon

Mix 1 tablespoon of the butter with the cornstarch and set aside.
In a saucepan set over medium heat, melt the remaining 3 tablespoons butter. Add the garlic, and cook until the garlic begins to soften, 2 to 3 minutes.
Add the peas and ¼ teaspoon each of salt and pepper, and cook the peas until they turn bright green, about 1 minute.
Add the half-and half and cook until it bubbles in the center, about 30 seconds.
Add the cornstarch mixture and cook, stirring until the content of the pan thickens and the peas are tender.
Add the lemon zest, parsley and tarragon. Taste for salt and pepper, and adjust if necessary. Serve immediately.
You may want to remove the garlic cloves before serving.


2 cups water
1 tablespoon butter
1 cup Jasmati or long grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
½ cup chopped cilantro

Bring water to a boil, stir in the butter and rice into water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

School is out, triple digits are in. Finally catching up on all my dinner that I did not post.

I will start with this simple and yet very delicious Vegetarian Quiche. Perfect for lunch and dinner and enjoying it with a nice chilled glass of white wine.
Green salad as a side, and ice cream to top off a perfect evening.

Bon Appetit!!


Tonight’s dinner:

Vegetarian Quiche
Green Salad
Vanilla Ice cream with Blackberries in sugar


1 Puff pastry sheet (Pepperidge Farm), thawed
4 tomatoes
1 cup frozen peas thawed
1 teaspoon sugar
½ of a can of artichoke hearts
4 eggs
1 ½ -cup heavy cream
½ cup shredded Gruyere cheese
1-tablespoon butter
Salt and pepper
Preheat oven at 400°
Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.
Add the peas, artichoke and tomatoes to the puff pastry.
Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.
Lower the heat to 375° and cook for 25 to 30 minutes or until the top is nicely browned and the eggs mixture is solid.

Good Morning Everyone and Happy Sunday!!

Thanks to a chef friend of mine, Eliane at La Serviette Blanche  , I share with all of you this wonderful recipe.  This is actually my version based on her recipe. I used what I had on hand however, you may want to use any fish and vegetables of  your liking

Poaching is the key for this recipe, you want the butter to emulsify and not boil. Keep it just below simmer until the prawns are cooked and turn pink.

Stirring the pasta in the sauce, removed from the heat, gives it a great flavor. Do not be shy to add more butter if you heart desires it, and pour any sauce left over the pasta. Trust me you will not regret it.

Enjoy this fun and easy dish.

Bon Appetit!


Tonight’s April 26, 2014 dinner:

Poached Prawns with Fettuccine and French String Beans


1 pound uncooked prawns
5 to 6 tablespoons unsalted butter
1 to 2 tablespoons water
Salt and pepper
Fettuccine pasta
French string beans, 8 ounces can
Squeeze of lemon juice

Cook pasta according the packaging directions. Drain and add the string beans and 1 tablespoon butter and stir well.

In a skillet add water and bring to boil point and start adding the butter, tablespoon at the time to emulsify. Once all the butter is melted add the prawns and poach – just below simmer- until the prawns are cooked and turn a nice pink color. Season with salt and pepper.

Remove the prawn leaving the juice in the skillet. Add the pasta with the French string beans to the skillet and stir to coat the fettuccine well.

Place pasta in the middle of the plate and place the prawns over it with any juices.

Having friends for the weekend is always fun as it allows me to be a bit more creative in the kitchen. However my son and guest did not feel my excitement on the new muffins that I was going to prepare for them.
Me: I am going to make chocolate chip sweet potatoes muffins
Son: Sweet potatoes?? Really!! I don’t think that will taste that good, potatoes muffins!!!
Me: You must expand your food repertoire and I would like for you to try them. I know once you bite into one, you will love them.
Friend: I do not like chocolate chip muffins.
Me: You do not like chocolate chip muffins?
Son: my mom can’t have them either as she gave up chocolate for lent, so you are in luck.
Me: I guess it will be sweet potatoes muffins.
Son and Friend: Oh!!
I have not made this very old recipe, which it was handed me down by someone ions ago, was delicious with the chocolate chips, and now without them, I was in unknown territory and had no idea what to expect.  Not too sweet, light and just delicious was the final verdict. we enjoyed them also with butter and jam.
We hope you will enjoy them as well as much as we did.
Bon Appetit!



2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
½ teaspoon cinnamon
½ cup orange juice
1 egg
1/3 cup oil
16 ounces – 2 medium sweet potatoes or yams- cooked in the oven until soft
1 cup chocolate chip
Sanding sugar for decoration

Cook in the oven the sweet potatoes until soft. Remove from the oven and peel them. Place the meat into a dish, smash to reduce to a no chunk pulp and let it cool.
Keep the oven at 400°.
Mix all the flour, baking powder, salt, sugar, cinnamon and chocolate chips if using.
Add to the dry ingredients the orange juice, sweet potatoes, egg and oil and mix well.
Place muffins cups in muffins pan and pour muffins mix up to cup high.
Sprinkle sanding sugar and bake in the oven for 15 to 20 minutes, or until the toothpick comes out clean.
Serve at room temperature.


Trying to add a new flavor during the week is rather challenging but not impossible. As you may have notice we are not beans eaters in our family, and as lamb was on the dinner menu, I wanted to prepare alongside something new. Browsing thru some old French cookbooks, I often saw lamb prepared with beans. Why not give it a try.
The white bean recipe last night  was a combination of three recipe books and created as I was looking at my ingredients that I had on hand and did not feel like going to the store to just purchase one ingredient. Kind of fun to see what you can get away with and still  have a delicious easy meal prepared.
Great family dish, enjoyed by all and no left overs.
Bon Appetit!!!

Tonight’s February 24, 2014 dinner:

Herbs Rack of Lamb with White Bean and Rosemary Ragout
Oven Roasted Potatoes



2 8 ribs each rack of lamb, frenched
1 tablespoon mustard seeds
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
½ cup fresh bread crumbs
2 tablespoons chopped parsley
1/8 teaspoon rosemary
4 teaspoons unsalted butter melted
1 15 oz. cannellini beans can, drained, juices reserved
½ Knorr cube concentrate for chicken soup or vegetables soup
1 teaspoon lemon zest
Salt and pepper

Preheat oven at 375°.
Stir together the mustard seeds, lemon juice, Dijon mustard, honey, bread crumbs, parsley, rosemary, and melted butter. Spread this mixture over the top of the rack of lamb. Place the lamb in a roasting pan and cook in the oven at 375° for 25 minutes.
While the lamb is cooking prepare the white bean ragout. Combine the cannellini beans, ½ cup of their reserved juices, 1 tablespoon rosemary, the soup concentrate Knorr cube and the lemon zest in a saucepan.
Bring the mixture to a simmer, stirring constantly. Reduce the heat to medium low and continue to simmer the ragout for 10 minutes. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore the consistency.
Keep warm.
Remove the lamb from the oven, cover and let it rest for 5 minutes before serving.



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