Old Fashioned Sugarcane Pecan Pie

For years I avoided pecan pie because I always found them to be way too sweet for my taste. Then, a company where I worked started catering lunches for clients participating in our week-long computer training classes. Our favorite day of the week was the day they brought lunch in from the Goode Company Barbeque located in Houston, Texas. Our clients raved about the Pecan Pie every single time. So, I decided it was time for me to give it another try. Wow, what a delight. In fact, Goode Company Restaurants ship their Pecan Pies all over the States in their famous wooden box. They have been voted the best mail-order pie in America by Bloomberg.

I stumbled upon a copycat recipe for this pie on the internet but it called for white Karo syrup. This is an imported product in Costa Rica, and consequently, it’s not what one would call economical. So I started researching the history of Pecan Pies. Legend has it the French invented this pie when the native American tribes first introduced them to the sweet pecan nut in Louisiana, long before corn syrup was even invented. Back when the pie was first invented the original recipes called for sugarcane syrup or molasses.  

Talk about serendipity, I live in a sugarcane country and we have sugarcane syrup and molasses in abundance. In Costa Rica, I make my own sugarcane syrup from a raw sugar cake called a "tapa de dulce". In other Latin American countries, a raw sugar cake is called a "panela". I boil down the "tapa de dulce" with water until it turns into a thick syrup, similar to corn or maple syrups.

I modified the original recipe for the Goode Company's Pecan Pie to step back in time and return to its roots, using the original sweetener. This was a huge success for our Thanksgiving dessert.  

Sugarcane Pecan Pie

Ingredients:

• 1 unbaked pie shell
• 3 eggs, beaten
• 2/3 cup white sugar
• 3/4 cup sugar cane syrup
• 3 tablespoons of melted butter
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• ½ tsp salt
• 1 cup chopped pecans
• ½ cup whole pecans halves for the topping (optional)

Directions: 

• Preheat the oven to 375°F
• Mix all ingredients, except the pecans, until the mixture is thoroughly blended. 
• Fold in the chopped pecans and pour the mixture into an unbaked pie shell. 
• Top the pie with the whole pecan halves if desired.
• Bake for 35-45 minutes. Testing for doneness with a knife inserted in the center. The pie is done when the knife comes out clean.

Tex Mex Rice

This is a recipe that I have been making for years but I never took the time to write it down until now. It is so simple to pull together and a favorite of mine since I was a child. It reminds me so much of the rice served in the Mexican restaurants of Southern California when I was growing up, and then in Texas when I was an adult. The Mexicali version usually included sweet peas and corn, but I discovered an even better way to make it while living in Texas. I love to serve this with my homemade refried beans and tacos, enchiladas, or fajitas.

Ingredients:

• 2 cups of chicken or vegetable broth
• 3 tablespoons of tomato paste
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ cup of diced onions
• ½ cup of diced sweet peppers
• 3 cloves of garlic, finely chopped
• 1 cup of rice
• 1½ tablespoons of olive oil
• 1 tablespoon of freshly squeezed lime juice
• 1/2 cup chopped cilantro

Directions:

• Add the broth, tomato paste, ground cumin, and salt to a small saucepan. Bring the mixture to a boil on high, stir once, cover, and set aside.
• In a medium saucepan, heat the olive oil over medium heat, and when hot sauté the onions and peppers just to the point they start to caramelize.
• Add the garlic and stir quickly for about 30-40 seconds.
• Add the dry rice and thoroughly coat the rice in the oil, onion, sweet pepper, and garlic mixture.
• Continue stirring the rice until it is dry and just about to toast. It will start to crackle when it is ready.
• Pour the broth mixture over the rice and bring it to a rapid boil on high. 
• Place a lid on the pan and set the temperature to a low simmer for 15 minutes. Do not remove the lid!
• When the 15 minutes simmer is completed, do not remove the lid. Just turn the burner off and let the rice finish cooking with the residual heat for about 18 minutes.
• When the time is up, gently fluff the rice with a fork and fold in the chopped cilantro.
• Just before serving squeeze the fresh lime juice and gently toss.

Enjoy!

Barbeque Baby Back Ribs (A Sous Vide Recipe)

Fixing some Barbeque Baby Back Ribs this weekend and cooking them low and slow with our Sous Vide Immersion Heater/Circulator. These ribs will be over-the-top with flavor and tenderness.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are very difficult to achieve through other cooking methods. When cooking with water, instead of an oven or a pan, we can raise the temperature to get the food to the exact temperatures we prefer. We can take it out as soon as it's done cooking, or let it rest in the water until we’re ready to eat—no more obsessively checking inside the oven, no more chaining yourself to the stove.

Equipment:

• Sous Vide Immersion Heater/Circulator
  
• Sous Vide water container with lid
• Vacuum food sealer (Foodsaver)
• 3 or 4 vacuum seal bags
• Large mixing bowl

Ingredients:

• 1 slab of Baby Back Ribs
• 2 tablespoons of our house BBQ Spice Rub
• 1 tablespoon of our house Chili Powder
• 2 teaspoons of Tajín Clásico Seasoning (available in the spice aisle in most supermarkets)
• 3/4 cup of our house Texas BBQ Sauce

Directions:

• Attach the Sous Vide Immersion Heater/Circulator to the water container
• Fill the water container with hot water until it reaches about 3 or 4 inches below the maximum water level of the Sour Vide device.
• Mix all of the spices with the BBQ sauce in a large bowl.
• Cut the Baby Back Ribs into sections with 3 or 4 bones each.
• Toss the cut sections into the spicy sauce mixture massaging them so that they are thoroughly coated.
• Place each section of ribs into a vacuum seal bag and use the vacuum food sealer to seal each bag. Make sure to STOP the vacuuming and seal the bag before the vacuum pressure force a rib bone to puncture the bag.
• Insert the vacuumed sealed bags into the hot water container so that the bags are not touching each other. Good water circulation is important for the perfect cook.
  
• Check the water level in the container and add, or remove, water so that the water level reaches the maximum level of the Sous Vide Immersion Heater/Circulator
• Follow the guideline of the Sous Vide device and set the cooking temperature to 60.5°C, with the cooking time set to 24 hours. (These ribs can actually cook up to 48 hours in the water bath and they will still be perfect.)
• Check the water level in the container every few hours to ensure water is not evaporating. If it is, add more to bring the water level back up where it should be.
• When the ribs are finished, remove them from the vacuumed sealed bags and startup your barbeque grill. When the grill is hot toss the ribs on it for just a few minutes to slightly char them on each side. 
• Transfer to a cutting board to carve and serve.
• Enjoy!

White Chocolate Cheese Cake

I received this recipe from my dear friend Joni. She says this is her friend James' famous recipe. Joni says, "It took me years to get him to write it down!  The pecans in the crust make it crunchy.   It is so rich and delicious all you need is a small slice and everybody always requests it for any gathering.  It's too good to cover with any kind of topping, just serve it plain!"

Crust:  

• 2 cups graham cracker crumbs or 6 packages
• 1/2 cup sugar
• 1/3 cup crushed pecans
• 1 stick butter
• 1 tsp. lemon juice

Crust Directions:

• Mix first 3 ingredients.  
• Melt butter, pour in lemon juice, then add to rest.  
• Form with a fork in springform pan.

Filling:

• 4 8 oz. pkgs. cream cheese, softened or two 350 gram and one 210 gram
• 1/2 can sweetened condensed milk (if you use more, it will be stiffer and richer)
• 2 eggs
• 1 Tbs vanilla
• 1 12 oz. pkg white chocolate drops
• 1/2 cup sugar

Filling Directions:

• Put cream cheese in a bowl to soften. 
• Beat eggs and add to cheese.  
• Add sweetened condensed milk and sugar and beat until smooth with electric mixer.   
• Melt white chocolate drops over double boiler (or just put them in a small pot and set it inside a bigger pot of boiling water).  
• Once they start melting, stir well until all lumps are gone, then add to filling and mix well.  
• Pour filling into springform pan over crust and bake at 275 to 300 for about 35 to 40 minutes, or until golden brown.  (Depending on how accurate your oven is, you might need bake up to 1 hour & 10 minutes.) 
• Let cool for 2 hours, then refrigerate.

Rum Glazed Pork Tenderloin (A Sous Vide Recipe)

We purchased a Sous Vide Immersion Circulator sometime ago and have been learning new cooking techniques to produce outstanding meals. Today's treat was a Rum Glazed Pork Tenderloin with Roasted Rosemary Lemon Baby Potatoes. It was absolutely amazing! Without a doubt, the most tender piece of meat we have had in a very long time.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are very difficult to achieve through other cooking methods. When cooking with water, instead of an oven or a pan, we can raise the temperature to get the food to the exact temperatures we prefer. We can take it out as soon as it's done cooking, or let it rest in the water until we’re ready to eat—no more obsessively checking inside the oven, no more chaining yourself to the stove.

Ingredients:
For the Pork

• 1-2 pounds pork tenderloin
• 1 teaspoon dried sage
• 1 teaspoon allspice
• 1/2 teaspoon ginger
• ½ teaspoon pepper
• ½ teaspoon salt

For the glaze

• 1 cup dark rum
• ½ cup brown sugar
• ½ cup ketchup
• 1 tablespoon butter
• 2 teaspoons Worcester sauce
• 1 teaspoon liquid smoke
• ½ cup apple juice
• 2 tablespoon lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon cayenne pepper
• ¼ teaspoon dry mustard
• Salt and pepper

Directions:

• If cooking the same day, preheat the sous vide water bath. 
• Mix the spices together in a bowl. 
• Thoroughly massage the spice blend into the pork tenderloin.
• Vacuum seal the pork tenderloin in the sous vide bag.
• Store the sealed tenderloin in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Cooking Instructions:

• Preheat the water bath to 140°F / 60°C. 
• Place the sous vide bag in the water bath and cook for 3 to 6 hours.
• Remove the pouches and place in a 1/2 ice & 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.

Finishing Instructions:

• Preheat a grill to high heat or the broiler in the oven.

Prepare the Glaze:

• Mix together all of the glaze ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. 
• Cook for about 30 minutes, until it thickens some.
• Take the pork out of the pouches and pat dry. 
• Sear on the grill until grill marks form on the first side, a couple of minutes.
• Brush the glaze on the side facing up and turn the tenderloin.
• Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn. 
• Remove from the heat, brush once more with the glaze, slice into 1/2" rounds and serve.

Coconut Adobo Chicken

This is a deliciously simple one skillet dish that you can have on the table in about 45 minutes.

Ingredients:

• 1 kilo of chicken thighs (bone-in or boneless)
• black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup soy sauce 
• 1/3 cup white vinegar
• 1 cup canned coconut milk
• 1/4 cup honey
• 1 teaspoon Sambal Oelek sauce (We love the heat, so we add 2 teaspoons. Adjust for your palate)
• 1 tablespoon Hoisin sauce
• 6 cloves garlic, minced or grated
• 4 dried bay leaves
• green onions and limes, for serving

Directions:

• Season the chicken all over with black pepper. 
• In a large glass measuring cup, combine the Soy, Sambal and Hoisin sauces, with the vinegar, coconut milk, honey, and 1/4 cup of water.
• In a large heavy bottom skillet with deep sides (I use my cast iron skillet), heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
• Add the garlic, and cook about 1-2 minutes, being careful to not burn it.
• Reduce the heat to low and pour the soy sauce mixture over the chicken. Add the bay leaves. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly. 
• Remove and discard the bay leaves. Serve the adobo chicken over rice, topped with green onions and a squeeze of lime juice.

Note: If the sauce gets too thick, add more water in ¼ cup increments. If the sauce is not getting thick, simmer on low for a few more minutes.

Spicy Asian Rice Bowl

This is a easy spicy Asian shrimp, chicken, or pork dish with vegetables served over Jasmine rice. You can change up the ingredients to use your favorite proteins and vegetables. The first time I made this, we had it with shrimp and it was fabulous. The second time, we had it with chicken, asparagus, green beans, sliced carrots, sweet peppers and onions. Again, it was delicious. 

Ingredients:

• 1/3 cup soy sauce (I use a mix of light and dark soy sauce)
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 2 roasted Hatch chili peppers pureed in a blended. The chili should be roasted with skin, seeds and stems removed. (You can substitute 1 tablespoon of chili paste for the Hatch chili peppers.)
• 2 tablespoons pineapple marmalade/jam
• 1 pound raw shrimp w/tails, headed and de-veined 
• or
• 1 pound of chicken/pork cut into 1 inch cubes
• 2 cups uncooked jasmine rice
• 3 cups water
• 2 tablespoons olive oil
• 2 cups of mixed sweet peppers cut into 1/2-inch dice. Use yellow, red & green pepper for color.
• 1 cup spring onions, cut into 1/2-inch slices
• 2 cups of broccoli florets 
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root, or 1/2 teaspoon ground ginger
• 1/4 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 tablespoons chopped cilantro

Directions:

• Whisk soy sauce, hoisin sauce, honey, chili puree, and pineapple marmalade together in a bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Add the Jasmine rice to a medium saucepan with high heat and cover the rice with 3 cups of boiling water. Cover the saucepan and lower the heat to a slow simmer for 20 minutes. Do not remove the lid.
• Turn off the heat to the rice and let it rest with the lid on for another 15 minutes.
• Heat the olive oil in a large skillet or wok over medium-high heat.  Cook the vegetables in the oil until they just start to soften, 2-4 minutes. 
• Add the shrimp with all the marinade, and the garlic, ginger, and sesame oil into the vegetables.
• Sauté just until the shrimp is pink and cooked through, about 4-5 minutes. 
• Serve over hot jasmine rice, sprinkled with sesame seeds and cilantro.

Note: This recipe is very versatile and you can change it up to use different vegetable and proteins like sugar snap peas, leaks, bok choy, cauliflower,  diced chicken or pork.

Savory Whole Wheat Seed Crackers

Looking for something to accompany a great soup or stew, or perhaps some cheese? Here is a simply delicious homemade cracker you can prepare in about 10 minutes. These are great for snacking, and they are good for you too.

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:

• 230g/8oz whole wheat flour
• 115g/4oz semolina flour
• ¾ tsp fine salt
• 50g/1¾oz sesame seeds
• 50g/1¾oz flax seeds
• 50g/1¾oz sunflower seeds
• 50g/1¾oz pumpkin seeds – finely chopped
• 15g/½oz poppy seeds
• 1 tbsp honey
• 3½ tbsp vegetable oil, plus extra for greasing
• 210ml/7¼fl oz water
• Coarse salt to taste
• Fresh coarsely ground black pepper to taste

Directions:

• Preheat oven to 375°F (180°C)
• Mix all the seeds together in a small bowl and set aside.
• In a large bowl, mix the flours with the fine salt. When thoroughly combined, add 200 grams (7 ounces) of the mixed seeds and mix well.
• In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough.
• Knead the dough for five minutes by hand, or use a stand mixer with a dough hook. Cover the dough let it rest for 20-30 minutes.
• Prepare 2-3 cookie sheets with some non-stick parchment paper.
• When the dough is rested, oil the work surface with the extra vegetable oil and roll the dough out to a thickness of 3mm/0.1”. Try to get it as even and as thin as possible.
• Using a sharp knife of pizza cutter cut the dough into strips approximately 3x10cm/1x4in. You can cut them into diamond or rectangular shapes.
• Gently peel the strips off the work surface and place them on the cookie sheets close together, but not touching. You can add the odd sized, left over dough scraps to the cookie sheets anywhere you can squeeze them onto the sheet.
• Gently spray water on the crackers, and top with the leftover seeds. Generously sprinkle some coarsely ground salt and pepper. 
• Bake the crackers for 15 minutes. Turn the oven off, open the door for 45 seconds. Close the oven door and let the crackers continue to bake with the residual heat in the oven for another 30 minutes until they are extra crispy. Transfer to a cooling rack and enjoy.

Spicy Coconut Shrimp and Pasta

So, what do you make when you’re craving Shrimp Alfredo with Linguini, and you have no milk, no butter, no cream, and no parmesan cheese? Spicy Coconut Shrimp and Pasta!

Ingredients

• 500 grams of Pasta (spaghetti, linguini)
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¾ teaspoon salt
• 1 tablespoon coconut oil
• 1 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced (or ¼ teaspoon ground ginger)
• 1 Panamanian chili pepper (Scotch Bonnet or Jalapeño work too, or even ¼ teaspoon cayenne pepper)
• 2 tablespoons unsweetened coconut flakes
• 300 - 500 grams of shrimp, peeled and de-veined
• 2 tablespoons cilantro, freshly chopped
• 1 lime
• ½ cup coconut milk

Directions

• Bring a big pot of salted water to boil and add pasta when ready. When the pasta is al dente, rinse it and set it in a bowl of cold water to stop it from cooking.
• Mix all the dry spices in a small bowl and set aside. Your spice mix should include the cayenne pepper and ground ginger if you’re not using fresh.
• Add olive oil and coconut oil to the same pot used to make the pasta and bring it to medium heat.
• Stir in chili pepper, garlic, fresh ginger and coconut flakes.
• Sauté just until the color starts to change, then add the shrimp and increase the temperature to high.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Sauté the shrimp for 5 to 6 minutes, or until they turn pink and just start to brown. Do not overcook, or the shrimp will become rubbery.
• Drain the pasta.
• Squeeze half a lime over the shrimp and toss the pasta back in the pot. Stir the shrimp and pasta.
• Add the coconut milk and stir to mix and re-heat the pasta.
• Top with cilantro and the rest of the lime juice just before serving.

Chocolate Pudding - A DIY Instant Mix

This is a quick and easy mix you can prepare ahead of time to have on hand when you want a quick dessert.

Ingredients:
1 1/4 cup granulated white Sugar
1 cup Cornstarch (Maicena in CR)
1 cup Milk Powder (Pinito in CR)
1/2 cup Cocoa Powder
Pinch of Salt

Directions:
Prepare Pudding Mix:
In a bowl, whisk all the ingredients together. Seal in an airtight container and use as needed.

Make Pudding:
In a saucepan, blend 2 cups of milk and ½ cup of Instant Pudding Mix with a whisk. Bring the mixture to a low boil. Reduce the heat to a low simmer, stirring constantly for about 4-5 minutes, until the pudding thickens. If desired, stir in a 1/4 Tsp Vanilla or Mint extract. Remove from the stovetop, pour pudding into a large bowl, or individual ramekins, and let rest for 5-10 minutes until warm and ready to eat. If you prefer your pudding chilled, place the pudding in the fridge and let cool completely.

To prevent the "skin" that forms on top of puddings, press plastic wrap onto the top of the pudding and place in the fridge to chill.

Serve.

Note: You can make this same recipe without the Cocoa Powder and add different flavors to keep it interesting. You could add Vanilla, Coconut, or Bananas. It could also be served as a Vanilla pudding over fruit.

Cranberry Relish

This is a wonderful accompaniment for turkey or pork roast. It can be made up to 5 days in advance for a dinner party. Just keep it chilled in the refrigerator.

Ingredients:

• 20-24 ounces of fresh/frozen cranberries (or a 12-ounce package of fresh cranberries + 3 cups dried cranberries)
• 2 large oranges (not navel)
• 1 cup of raw sugar (more or less to taste)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 3 ounces (or more) of Triple Sec, or other orange liquor
• 1 cup chopped pecan pieces

Directions:

• Using a zester or grater, remove all the zest from the orange, being careful to not get any of the pith. Set aside 
• Peel the orange removing all the pith, stem, membrane, and seeds from each of the wedges.
• This is called Supreming and there are many YouTube videos that show how to do it. Here's one. Supreming an Orange
• Dice the orange pulp wedges and add them to the saucepan with any of the remaining juice.
• If using frozen cranberries, let them thaw first.
• Rinse the fresh/frozen cranberries and discard any bad berries
• Using a meat grinder on the coarsest setting, grind all the cranberries. If you don't have a meat grinder, you can use a food processor on the pulse mode just until the fruit is coarsely chopped. You don't want to turn it into a paste. 
• Add the cranberries to the oranges in the saucepan, add ½ the sugar and all the remaining ingredients. 
• Bring the mixture to boil, lower the heat and simmer on medium/low for about 30 minutes
• Stir to blend and taste. If it is too tart, add more sugar to your liking.
• Chill for at least 4 hours before serving.

Note: If you make this a few days in advance it may be a little dry when ready to serve. You can add about ¼ cup of orange juice, or cranberry juice, to moisten it before serving.

Old Fashioned Pancakes from Scratch

What a breakfast dilemma! No fruit, no cereal, only one egg, very little granola, but plenty of bread and milk. Since we only had 1 egg, french toast was not an option. We were also out of our trusty pancake mix, but we had some real maple syrup a friend brought down from Canada. Time to go shopping, but in the meantime we need something to eat for breakfast with our coffee. The only option when this happens is to go back to basics and make our own pancake batter.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/3 cups milk
• 1 large egg
• 1/8 teaspoon vanilla extract (optional)
• 3 tablespoons butter, melted

Directions:

• In a large bowl, sift together the flour, baking powder, salt and sugar.
• In another bowl, whisk together the milk, egg and melted butter.
• Make a well in the center of the dry ingredients.
• Gradually pour in the liquid, and mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup of batter for each pancake.
• Brown on both sides and serve hot.

I had forgotten how easy this recipe is, and the finished product is better than anything I've ever tasted from a packaged, and processed, pancake mix.

Yield: 8-10

Taco Mac & Cheese

When my boys were small, and money was tight, we ate our fair share of "Hamburger Helper" as it got closer to payday. These comfort foods are still a treat now and then, but instead of buying a mix of who knows what chemicals, I make my own from scratch.

Ingredients:
1 lb. ground beef
1 onion
1 clove garlic
1 tbs taco seasoning --- Click on link for recipe.
3/4 cup picante sauce (mild, medium, or hot, according to your preference)

1½ cups milk
¾ cup cream cheese
½ cup sour cream
2 cups grated Mexican 4-cheese blend

1 lb. dry pasta shells (you can use elbow macaroni, penne pasta, or whatever you have on hand)

1 tablespoon of chopped cilantro

Directions:
Cook pasta until al dente and drain.

Cook meat and onions together and drain grease. Stir in taco seasoning and simmer for another minute. Add minced garlic and picante sauce, and cook another minute or two. Set aside.

In a saucepan, melt cream cheese and sour cream with milk, then add the grated cheese and stir over low heat until everything is melted.

Add meat and melted cheeses to pasta, mix well, top with cilantro and serve.

Yield: 6 generous servings

Limoncello de la Casa

In 2008, our daughter Jenny stayed in our Casita for several weeks with some friends. While they were here, they planted a couple of citrus trees and a mango tree as "gifts" for us. One of the citrus trees did not survive, but the other two are having bumper crops this year. The citrus tree that did survive is a lemon tree that goes by several names here in Costa Rica. It is called Limón Real, Limón Limón, Limon Arrugada (wrinkled lemon,) and in Venezuela it is call Limón Francés.

This lemon has a very thick wrinkled skin and an unbelievable amount of juice. I'd have to say, these are about the best tasting lemons I have ever had.

Since we have this bumper crop, I've been coming up with ways to use all these lemons and this time I decided to try my hand at making Limoncello. Oh my!!! This stuff is awesome and so easy to make!

Ingredients:
10-12 large lemons
750 ml bottle of 80-100 proof vodka, or clear rum
1-4 cups of sugar
1-4 cups of water

Directions:

1. Peel the lemons with a potato peeler. Try to only peel the zest from the lemons with a little pith as possible.
2. Pack the lemon zest peels in a quart jar and completely cover with the vodka or rum. Place a lid on the jar to seal it.
3. Infuse the alcohol with the flavor of the lemon by storing the jar in a dark place for 3-4 weeks. The longer you let it sit, the more lemony the Limoncello.
4. Strain the lemon zest out of the alcohol by pouring it through a large coffee filter into a clean pitcher. Discard the zest
5. Make a simple syrup with equal portions of sugar and water. Heat the sugar in the water until the sugar is completely dissolved, and then let the syrup cool completely.
6. Add syrup to taste to the infused alcohol. I found that 1½ cups of syrup is perfect for our taste, but feel free to experiment to get it the way you like it best.
7. Use a funnel to transfer the Limoncello into a clean liter bottle, and store it in the refrigerator for about 4 hours before serving.

Use it as an after dinner treat to cleans the palate, over ice cream, or just for sipping. The Limoncello should keep well in the refrigerator for a couple of months, or up to a year in the freezer.

¡Buen Provecho!

Pineapple Salsa ~ Salsa Piña (modified from a Cafe Red Onion recipe)

When we lived in Houston, Texas, one of our favorite places to dine was at an upscale Latino restaurant, called the Cafe Red Onion. They have an amazing menu of Latin fusion meals representing the best of Latin American cooking. Like most TexMex restaurants, they too serve chips and salsa when they take your beverage order, but their salsa is probably unlike any salsa you've encountered in the past.

Since we have been here in Costa Rica for almost 4 years now, I was really craving some of Red Onion's salsa, so I began my internet search. I found the Houston Chronicle had actually published the recipe years ago from one of their readers. She got the recipe in a cooking class taught by Cafe Red Onion owner Rafael Galindo.

The key ingredient calls for canned pineapple! Since we live here in the land of abundant fresh pineapple, canned pineapple would never be acceptable. So I set about tweaking the recipe just a bit to take advantage of our fresh ingredients. 

We served this salsa to dinner guests last night and received rave reviews. Enjoy!

Ingredients:
1 large fresh pineapple cut into chunks, with juice
1 tablespoon extra virgin olive oil
¼ cup cilantro leaves, with the woody stems removed
Juice of 1 juicy lime
1 fresh Jalapeño pepper seeded (more, or less to taste)
Salt to taste
1 packet of Splenda (optional)

Directions:
Combine 1/2 the pineapples and all the other ingredients, except the salt and Splenda, in a blender or food processor. Pulse the blender until the cilantro and Jalapeño is well chopped and mixed with the pineapple. Empty contents of blender into a bowl. Add the remaining 1/2 of the pineapple to the blender and pulse just until you have small chunks/tidbits. Add this to the bowl with the other ingredients, Mix well. Season to taste with salt, and with Splenda if the pineapple needs additional sweetness. Serve with chips.

¡Buen Provecho!

Slow Cooker Pork Roast

I came up with a simple new recipe for Sunday's Pork Roast dinner, using honey and balsamic vinegar. The meat came out wonderfully rich and flavorful, and perfectly fork tender. I put this on to cook on high, at 7 AM, and it was ready to serve by 1 PM. This recipe will definitely go on my "make it again" list. 

Ingredients:
4 pound boneless pork roast
1 tablespoon vegetable oil
1 tablespoon all purpose steak rub
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon garlic powder
1/3 cup of honey
1/3 cup of balsamic vinegar
1/3 cup of chicken stock

Directions:
Grease the slow cooker with a tablespoon of vegetable oil. Thoroughly coat pork with steak rub and place it in the slow cooker with the fat side up. Mix all of the remaining ingredients in a small bowl. Pour this mixture over the pork, cover and cook on low for 6-8 hours, or high for 4-6 hours. The roast is ready when the meat shreds apart easily.

Serve with a side of rice, or potatoes, and steamed broccoli.

Potatoes Au Gratin - Vertical Hasselback Style

These potatoes are just about the very best "Potatoes Au Gratin" ever! This is not my original recipe, but I have modified it a bit, and made it my own. I reduced the amount of cream, and I also use cheeses and herbs that are readily available to us in Costa Rica. Russet potatoes are not an option here, so I use white, yellow, and red potatoes. Every time I wanted to make these I had to search for the original recipe on the internet again, and then try to remember how I modified it. It was time to add my recipe here, where I can find it when I need it, and so can you!

Ingredients

• 3 ounces finely grated Manchego, Sharp White Cheddar, Gruyère or Comté cheese
• 2 ounces finely grated Pecorino Romano or Parmigiano Reggiano cheese
• 1 cup, or 250ml, of heavy cream
• 2 medium garlic cloves, minced
• 1 tablespoon of whatever fresh herbs you have on hand, like thyme, rosemary, parsley, and basil, roughly chopped (You can also use a mix of dried herbs, buy only use 2 teaspoons)
• Coarse ground salt and freshly ground black pepper
• 1½ to 2 pounds of potatoes, peeled and sliced 1/8th-inch thick on a mandolin slicer (3 to 4 medium size potatoes, the longer & thinner the better) I use a mix of red and white potatoes. Rinse the potatoes with cold water to release some of the starch and thoroughly drain.
• 2 tablespoons butter

Directions

1. Grease a 2-quart casserole dish with butter (I find a deep dish casserole, oval or rectangular, works best). Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and herbs to cheese mixture. Season to taste with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture. Separate every slice so the cream mixture evenly coats them them.
2. Pick up a handful of potatoes, make a neat stack, and lay them on end in the casserole dish with the edges vertical. Stack the potato slices like this from the outside perimeter, working your way to the center until all potatoes have been added. The potatoes need to be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add the slices to the casserole (this is why longer & thinner potatoes work best, because you get more slices). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

3. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake about 30 minutes more, until the top is a light golden brown. Remove the dish from the oven and sprinkle the remaining cheese on top. Return the potatoes to the oven and bake until they are deep golden brown and crispy on top. This could take another 30 minutes, or so. Let the potatoes rest for a few minutes before serving.

Serves:  4 to 6

Total time: 15 minutes of prep work, plus 1½ hours baking

Chicken Enchiladas

Today we had a craving for some good old Tex-Mex, so I found some of my homemade enchilada sauce and whipped up some Chicken Enchilada for lunch.

Ingredients:
2 chicken breasts cut into thick strips
1 medium onion, diced
1 medium green, red or yellow sweet pepper, diced
1 fresh jalapeño pepper, seeded &  minced
2 large cloves of garlic, minced
1 cup of canned diced tomatoes, drained
1 cup of canned/frozen corn kernels, drained
¾ cup grated cheddar cheese
¾ cup grated mild white cheese
12 8 inch flour tortillas
1½ cups enchilada sauce (store bought, or go to this link for my homemade red enchilada sauce)
¼ teaspoon cumin
¼ teaspoon salt
fresh ground pepper to taste
3 tablespoons olive oil

Directions:
Preheat oven to 350°F.

1. This part can be done ahead of time, and stored in the refrigerator a few day in advance of assembling the enchiladas. Season the chicken with the salt pepper and cumin.  Heat 2 tablespoons of olive oil in a skillet and add the chicken to the hot oil. Sauté the chicken until thoroughly cooked and nicely browned. Set the chicken aside until it cools.  When the chicken is cool, shred it into thin strips.
2. Prepare the filling. Sauté the onion and sweet peppers over medium heat in the remaining olive oil until translucent.  Add the garlic and jalapeño pepper and stir for another minute.  Add the diced tomatoes and the corn. 
3. Lightly grease a large 15-inch x 10-inch x 2-inch rectangular baking/casserole dish.  Pour about ½ cup of enchilada sauce in the dish.  Dip each of the tortillas in the sauce and stack them on a dinner plate.
4. Assemble the enchiladas.  Place about 2 tablespoons of shredded chicken in a tortilla and top it with a heaping tablespoons of the onions, peppers, tomato & corn mixture.  Add a little of the cheeses and roll the tortilla so that it is about an inch in diameter.  Place it in the baking dish with the open seam to the bottom.  Continue with the remaining tortillas.  You should be able to get 10 enchiladas vertically, with 2 at the top horizontally.
5. Cover the enchiladas with the remaining filling, enchilada sauce and cheese.
6. Bake for 30 minutes until all the cheese is melted.  

Serving suggestions:  Top with a dollop of sour cream and fresh cilantro.

Spicy Carrot Soup - Sopa de Zanahoria

I'm always coming up with new recipes using vegetable and spices to excite the taste buds. You'll find this quick and easy recipe very tasty! John, my wonderful husband that doesn't like vegetables, said I have to add this to the "Make it again" category. Wow, it's so exciting when I stumble upon ingredients that really please him! I hope you enjoy it as much as we do.

Ingredients:
1½ Tablespoon Butter
1 whole Onion, Diced
3 cloves of Garlic, Minced
4 cups Carrots, Diced
4–5 cups Chicken Broth (I make my own. If you use pre-packaged, low sodium is best)
2 teaspoons Cumin
½ teaspoons Coriander
1/8 teaspoon ground Nutmeg
1/8 teaspoons ground Cloves
1/8 teaspoon Cayenne Pepper
2 tablespoons Honey
1½ teaspoon Key Lime or Lemon Zest
1 tablespoon Key Lime or Lemon Juice (We can't get lemons in Costa Rica, so I always use the little limón criolla)
1 teaspoon Salt
1 teaspoon Pepper
¾ cups Sour Cream or Mild Cheese (grated)
3 Tablespoons chopped Cilantro or Chive (garnish)

Directions:
Melt the butter in a large pot over medium heat. Add the onions and sauté them until they are translucent. Add the garlic and sauté for a minute more. Add carrots and broth and bring everything to a boil. Lower the heat to a slow simmer and cook until the carrots are tender; about 20 minutes.

Remove the soup from heat and use an immersion blender or regular blender to blend soup until smooth. When using a regular blender, you may have to do it in small batches, because hot liquids will spill over the top of a full blender jar. Stir in all the spices, honey, key lime zest, juice, salt and pepper. Return the soup to the low heat and bring it back to a low simmer for 10 minutes. Ladle soup into bowls and top with a dollop of sour cream or grated cheese. Sprinkle with a little cilantro or chive.

¡Buen Provecho!

King Ranch Chicken

King Ranch Chicken is usually made with creamy canned soups and several cups of cheese. This is a recipe I found in the "Eating Well" magazine, that I modified to reduce the amount of fat and sodium. This version still brings all the spicy Tex-Mex flavor goodness we crave. Try experimenting with add additional fresh chopped vegetables like, spinach, squash, corn stripped from the cob, celery, and mushrooms. Don't be surprised if you have everyone coming back for seconds.

Ingredients:

1 ½ cups reduced-sodium chicken broth

1 cup 2% or non-fat milk

½ cup all-purpose flour

½ cup non-fat plain yogurt or light cream cheese
1 14 ounce can of diced tomatoes
1 4 ounce can of diced green chilies, drained

(You could substitute the diced tomatoes and chilies above for Ro~tel diced tomatoes and chilies, but you'll need 1½ cans, since Ro~tel only comes in a 10 ounce size)

¼ cup chopped fresh cilantro, or parsley

1 ½ teaspoon chili powder, or more, according to taste

1 teaspoon dried oregano

½ teaspoon ground cumin

1/8 teaspoon salt

Freshly ground pepper, to taste

1 ½  teaspoons canola oil

1 large onion, chopped

1 red or green bell pepper, diced

2 cloves garlic, minced

2 skinless chicken breasts, cooked and diced

10 corn tortillas, cut in quarters

1 cup shredded Cheddar cheese

Directions:

Preheat oven to 350°F.

In a medium sauce pan, heat broth until simmering.  Add milk and flour to a small bowl and whisk until well blended. Gradually add the milk and flour to the broth and cook over medium heat, stirring constantly, about 3 minutes, until thickened and smooth.  Remove the sauce from the heat and stir in the yogurt (or cream cheese), rotel tomatoes & chiles, cilantro (or parsley), chili powder, oregano and cumin.  Season with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.  Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.

Line the bottom of a shallow 3-quart baking dish with half the tortilla quarters. Top with half the chicken and half the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Top with the Cheddar cheese, Bake until bubbly, and the cheese starts to brown, about to 30 to 40 minutes.

Serves 8