Cilantro-Lime Rice


Cilantro is by and far my favorite flavor in the world hands down! Add this and some lime to rice and you have a bowl of happiness with my name written on it!


  • 1 Cup uncooked Jasmine Rice
  • 2 Cups Reduced-Sodium Chicken Broth
  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp minced Cilantro


Cooking Directions

1. In a small saucepan, combine rice and broth; bring to a boil.

2. Reduce heat; simmer, covered, for 12-15 minutes or until liquid is absorbed and rice is tender.

3. Add lime juice, cilantro, and nutmeg; fluff with a fork.



Service Size: Makes 3 Cups

Cheesy Garlic Mashed Potatoes


Mashed Potatoes that don’t need anything added to them at all! Love to gobble these up by themselves!



  • 2 Lb. Potatoes, Quartered
  • 1 Tsp Wet Garlic
  • ! Tsp Salt
  • 1/2 Cup Milk
  • 1/4 Cup Butter
  • 1/2 Cup Shredded Cheese
  • 1 Tsp Parsley

Cooking Directions

1. Add potatoes to pot of boiling water, bring water back to a boil and cook potatoes for 10-15 min or until fork tender.

2. Once potatoes are fork tender, strain in a colander and put them in a bowl for mixing.

3. Add remaining ingredients to bowl with cooked potatoes and mash to desired consistency. I like to use the electric mixer to make them smooth as silk.

4. Serve!

Creamy Chicken and Sun Dried Tomatoes



Just cooking this in my house brings all the noses to the kitchen to find out what this savory goodness is!



  • 4-6 chicken thighs
  • 2 Tbsp butter
  • 3 Tsp minced garlic
  • 2 Tsp Italian seasoning
  • 1/2 Cup Sun Dried tomatoes
  • 1 Cup Chicken Broth
  • 2/3 Cup White Wine (I used Pinot Grigio)
  • 1/2 Cup Heavy Cream
  • 2/3 Cup Shredded Parmesan cheese
  • Fresh Basil or Thyme, for topping (optional)
  • salt and pepper, to taste (I season the chicken before browning it)


Cooking Directions

  • In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
  • Add garlic, Italian seasoning, sun dried tomatoes, white wine, chicken broth, half and half or heavy cream, and ⅔ cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
  • Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Chicken Tortilla Soup


Little spice and everything nice! Love this soup year around!



  • 2 Tbsp Olive Oil
  • 1 1/2 Cup diced White/Yellow Onion
  • 1 Bunch Green Onion, finely chopped
  • 1 Bunch Cilantro, chopped
  • 2 Jalapeno Peppers, diced
  • 4 Garlic Cloves, crushed
  • 1 Tbsp Paprika
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Sugar
  • 6 Roma Tomatoes, peeled and diced
  • 2 Cups Chicken Stock
  • 2 Cups Tomato juice
  • 4 Cups shredded Chicken
  • 2 Limes, juiced
  • Salt and Pepper to taste


Cooking Directions

1) Heat the oil in a large pot, add the onions, green onions, cilantro, jalapenos, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for 10 min.

2) Add the diced tomatoes and cook for another 10 min.

3) Add Chicken Stock, tomato juice and shredded chicken. Bring to a boil, reduce the heat and simmer for 10 min.

4) Add the lime juice and remove from heat. Serve with garnishes – grated Monterrey cheese, tortilla stripes (fried), avocado, cilantro and lime slices.


Tarragon Aoli


A great sauce for many things, we love to use it on salmon or crab cakes with fresh lemon juice.



  • 2 Garlic Cloves
  • Pinch of salt
  • 1 Tbsp of Fresh Tarragon
  • 2 Tsp Lemon Juice
  • 1/2 Cup Mayonaise
  • Small pinch of Cayanne pepper to taste for a little bite


Cooking Directions

1) Pulverize garlic in a mortar and pestle until it becomes a garlic paste.

2) In a bowl, combine all ingredients and mix with a whisk until combined.

Fully Loaded Mashed Potatoes


The best of both worlds, creamy mashed potatoes, and a fully loaded potato!



  • 8 Potatoes
  • 1 Cup Evaporated Milk
  • 1/2 Cup Sour Cream
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Cups Cheddar Cheese (1 1/2c separated to the side)
  • 6 Slices of Cooked Bacon (Set half aside)
  • Green Onions


Cooking Directions

1) Peal, cube and cook potatoes until tender. Drain. In a pot mash potatoes and add evap milk, sour cream, salt, pepper, 1 1/2 cups cheddar cheese, 1/2 of the bacon, and green onions.

2) Mix together. Place in a baking dish & cook at 350ºF for 25 min.

3) Top with remaining cheese, bacon and green onion and bake again for an additional 5-10 min.


Salmon Dip


I have loved the taste of smoked salmon from when I was a little kid. This is the love child of lox salmon and cream cheese. You make it, you eat it, and there won’t be any leftover for later.



  • 8 oz. Salmon
  • 8 oz. Cream Cheese
  • 1 Tsp Liquid Smoke
  • 1 Tsp Lemon Juice
  • 2 Tsp Green Onion, minced
  • 1 Tsp Onion, grated and juices
  • 1 Tsp Dill


Cooking Directions

1) Cook salmon by any method preferred.

2) Combine all ingredients and mix until well blended.


Notes: For a more creamier texture, combine all ingredients in a food processor and pulse until the desired consistency is achieved.


Creamed Corn


Love this recipe, a great compliment to Thanksgiving and Christmas dinner or even just because!



  • 2 Bags of frozen Corn (8 oz bag)
  • 1/2 Pint of half+half or cream
  • 1 Cup Milk
  • 1 Tsp Salt
  • 1/4 Tsp Accent
  • 6 Tsp of Sugar
  • Pinch of Cayenne pepper
  • 2 Tbsp Melted Butter
  • 2 Tbsp Flour


Cooking Directions

1) Combine all ingredients except for butter and flour.

2) Bring to a boil, then simmer for 5 min.

3) With a wire whisk, blend butter and flour.

4) Combine with corn mixture.

5) Serve or fix ahead, heat @ 350°F for 20-30 min.


Notes: Add more flour to thicken if desired.



Pork Carnitas


We have played around with a lot of recipes and ways to prepare pork carnitas. This is one that is both easy and very delicious. We have even been complimented by our Hispanic friends that this recipe is better than their family recipe.


  • 4-6 lb. Boneless Pork Butt
  • 1 Large Onion
  • 4 Garlic Cloves
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander Seeds
  • 1 Tbsp Ground Oregano
  • 1 Can Chipolet Chilies in Adobo sauce
  • 2 Bay Leaves
  • 2 Quarts Chicken Broth (Low Sodium)

Cooking Directions

1) Cut pork butt into cubes about 1×1 – 2×2 inchs in size, set inside a large stock pot.

2) Mince Onion, Garlic, and Chipolet chilies, place inside pot as well.

3) Add remaining ingredients to pot.

4) Bring to a boil and cook on high for 2-3 hrs until the pork is fork tender. If fluid levels get to low, add more chicken broth or water 1 cup at a time as needed.

5) Once pork is fork tender, contiunue to cook on high until most of the remaining juices have boiled off.

6) Either using two forks or a potato masher, mash the contents of the pot.

7) Ready to serve at this point.


Notes: If desired, spread out carnitas on a baking tray and place under broiler for 10 min to crisp the meat.

Marty’s Mexican Rice


We love Mexican food, we can’t always find good Mexican food since we move every few years. So the compromise is we have learned to cook the dishes we love. This is one of those dishes shared with us from a close friend. Great on its own, or as a compliment to any Mexican dish. Oh, and darn near idiot proof to make.


  • 4 Cups Chicken both
  • 2 Cups White Rice
  • 1 Yellow Onion, cut into large chunks
  • 2 Cans Tomato Sauce
  • Vegetable Oil

Cooking Directions

1) Brown rice, onion, and vegetable oil

2) Once rice is browned add broth and tomato sauce, bring to a boil

3) Cover and simmer for 20 mins