Coconut-Lime Chicken Fajitas with Cilantro Sour Cream

I don’t have any good pictures of this right now, but I have been making this chicken fajitas recipe a lot over the past several months.  Its sort of an old recipe that’s been changed tons of times and now its very different.

Coconut Lime Chicken Fajitas with Cilantro Sour Cream


3 chicken breasts

2 tablespoons coconut oil

2 tablespoons dried unsweetened coconut

3 limes

2 tablespoons Cumin seeds, cracked

2 teaspoons mild Chili powder

salt and freshly ground pepper, to taste

4-5 Yellow and Orange bell peppers, julienned

2 large onions, sliced

1 1/2 cups sour cream or yogurt

handful of cilantro, chopped

extra sharp cheddar, grated


Mix together Coconut oil, coconut, juice of 2 limes, cumin seeds, and chili powder in a large bowl. Slice chicken into strips and mix into bowl. Add some salt and pepper. Let marinate in the fridge for about 30 minutes. Meanwhile, slice the bell peppers and onions. Cook them in a pan with a bit of olive or vegetable oil, salt, and pepper. Heat the tortillas in foil in the oven. In the same pan as you cooked the peppers, cook the chicken, tossing frequently until cooked through. Mix the chopped cilantro into the sour cream or yogurt. Put together into tortillas and enjoy!!!

Apple Pecan Crumble

I have been going through an insane amount of apples lately. The empire and honeycrisp apples from upstate NY are just so good right now, I eat one for every snack and include them in so many salads and entrees and I decided it was time to make an apple dessert.

Thinking that I had a huge bag of rolled oats in the cabinet, I sliced up a bunch of apples and prepared them to make a crumble, but when I went to make the topping, I discovered that there were no oats.  I was not satisfied with eating the apples as they were – tasty as they may have been on top of a scoop of vanilla bean ice cream – so I had to improvise.

Instead of oats, I used pecans.  I put a few handfuls of them in a ziplock and crushed them up and mixed the topping out of that instead. I had actually bought about 2 lbs of pecans earlier that day with the intention of making pecan pie (which I still intend to do very soon, so keep your eyes peeled for the recipe!) which is why I had them on hand. I am so glad that this accidental dessert came about. The pecans became all candied and the apples sticky and sweet. On the scale of desserts, this ones not so bad for you!

Apple Pecan Crumble

Adapted from Gourmet


6-8 crisp apples, peeled and sliced

2 large handfuls pecans, crushed or chopped

4 tablespoons fresh lemon juice

4 tablespoons packed dark brown sugar

1/3 cup water

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 teaspoons cold unsalted butter, cut into bits

Put oven rack in the middle and preheat oven to 375°. Grease a pie dish with butter. Peel, core, and slice apples. Toss with lemon juice and 2 tablespoons brown sugar. Add them to the pie dish, then bake until apples are crisp-tender, about 20 minutes. Meanwhile, crush or chop the pecans, then stir them together with cinnamon, salt, and the remaining brown sugar. Massage butter into mixture until it is evenly distributed and there are no large chunks. Sprinkle topping over apples and bake for another 25-30 minutes or until pecans begin to brown and apples are tender.



Bruce Bogtrotter’s Chocolate Cake

Make fun of the fact that it is a recipe from a kid’s cooking book, but do me a favor and make it first…. Then let’s see you make fun, while you’re running for the milk.


8 ½–inch round cake pan
wax paper
Pyrex bowl
large mixing bowl
sauce pan
wire rack


8 ounces good–quality semisweet chocolate
1 ½ sticks (12 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
¼ cup all–purpose flour
6 eggs, separated, yolks lightly beaten


8 ounces good–quality semisweet chocolate
8 ounces heavy cream

1. Preheat the oven to 350°F.

2. Line the cake pan with wax paper and butter the bottom and sides of the paper.

3. Melt the chocolate in a Pyrex bowl set in a saucepan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.

4. Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.

5. Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.

6. Pour the batter into the cake pan and bake for about 35 minutes. There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked (don’t worry, the cake will get firmer as it cools). Remove from the oven, and let cool in the pan on a wire rack.

7. While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy–bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.

8. When the cake is cool enough to handle, remove it from the pan and discard the wax paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing by placing a plate on top and carefully turning over the cake pan and plate together.

9. Carefully spread the chocolate icing all over the cake with a spatula.

Serves 1 to 8

Courtesy of the Roald Dahl cookbook.

Pumpkin Scones

Pumpkin season has finally arrived. That means its time for pumpkin soups, pumpkin breads, pumpkin cookies…not to mention JACK O’ LANTERNS and Halloween.  One of my favorite pumpkin recipes (okay, my favorite, by far) is Pumpkin scones.  At the risk of sounding like an upper-middle class white chick, you know it’s Fall when the pumpkin scones hit the Starbucks. This recipe is supposedly the one they use! I have made it at least a dozen times now, and they are better every time. And always a hit for Thanksgiving brunch (or any brunch for that matter). I highly recommend using the spiced glaze. Just run for an extra ten minutes. 🙂

Starbucks Pumpkin Scones




2 cups all-purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoon cold butter

1/2 cup canned pumpkin

3 tablespoons half-and-half

1 large egg

Spiced Glaze

1 cup + 3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Preheat the oven to 425°. Lightly oil a baking sheet or line with parchment paper. Mix flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter  (I generally use my hands for this part). Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form into a ball. Pat out onto a large floured surface and form into a 1 inch thick rectangle, 12 inches long and 3 inches wide. Use a large knife to cut diagonally into 6 triangles (or more, depending on the size you want – I generally make 12 small scones with this recipe). Place on prepared baking sheet.

Bake 14 to 16 minutes. (For the smaller ones, it will be more like 9-11 minutes.) Scones should begin to turn light brown. Place on wire rack to cool.

For the glaze, mix the powdered sugar, spices, and 2 tablespoons milk together until smooth.  Use a brush to paint over the scones, or use a frosting decorator or a bit of wax paper folded into a cone to decorate them more carefully.

You can wait for the glaze to harden up, but personally I like my scone and glaze still warm.


Previously published on SimmerShutter.


Roasted Veal Meatballs

Absolutely delicious…. this can be served as an appetizer or a full meal.


1lb Ground Veal

4oz Ground Pork

4oz Ground Beef

1/3 cup finely chopped parmesan

1/6 cup fresh ricotta

2 slices of levain bread, soaked in milk

1 tbls chopped parsley

Salt and pepper

  1. Remove crusts from bread and squeeze out milk.
  2. Combine all ingredients and form into 2oz balls
  3. Brown the meatballs in a pan with oil.
  4. Finish in a 350 degree oven for about 10 minutes or until cooked medium.

Mashed Potatoes:

5 medium russet potatoes

3oz butter

1 cup heavy cream

Salt and pepper

  1. Start potatoes in cold, salted water. Bring to simmer and cook until fork tender.
  2. Mash potatoes by hand or with food mill and add butter and cream, season with salt and pepper to taste.

Green Peppercorn Sauce:

2 sliced yellow onions

1 medium sliced carrot

2 stalks celery

1 tbls Dijon mustard

1/2 cup sherry vinegar

1/2 cup brandy

2 cups red wine

1 cup port

1 tbls green peppercorns

2 cups veal demi glace

1/4 cup cream

1 tbls butter

1 tbls crushed green peppercorns

Salt and pepper

  1. Caramelize onions, carrots, and celery.
  2. Add mustard and sherry vinegar to the pan and cook until dry.
  3. Add brandy and peppercorns and begin to simmer.
  4. Add red wine and port and simmer again.
  5. Add veal demi glace and reduce by half to a sauce consistency
  6. Strain through a fine mesh strainer then whisk in cream, butter, crushed peppercorns and salt and pepper to taste.

Serve with meatballs over mashed potatoes topped with sauce.

Serves 4-6

Clam Linguini

I have made this dish many times. It is pretty quick and easy to make. It goes very well with garlic bread and salad. Very easy to scale for different numbers of people and you can increase or lower the spiciness very easily.

4 cans chopped clams (we recommend Snow’s, blue and yellow can) – if you want to be adventurous add some fresh clams

2 cloves garlic chopped

Fresh parsley

1 bay leaf

1/2 tsp red pepper flakes

1/2 tsp white pepper

1 cup sliced mushrooms

1/2 of a yellow onion chopped

1 cup water

1/2 cup white wine

Olive oil

Salt and pepper

Linguini or pasta of choice

Fresh grated parmesan

  1. Drain clams and reserve juice
  2. In sauté pan heat clam juice, water, white wine, bay leaf a few sprigs of parsley.
  3. Bring to boil and put to the side.
  4. Now would be a good time to start your pasta of choice linguini, spaghetti, angel hair, or something else.
  5. In larger sauté pan heat olive oil on medium/high heat.
  6. Add garlic and onion, to cook about 1 minute.
  7. Add mushrooms, clams, red pepper flakes, white pepper, parsley, salt and pepper cook about 5 minutes.
  8. Add previously cooked clam juice mixture about 1 cup at a time. Cook about 10-15 minutes longer adding liquid when needed. Final consistency can be more or less soupy depending on your preference.
  9. Serve over pasta with some grated parmesan.

Serves 2-4

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