Monday, August 31, 2015

Fish Taco Sauce

Thee best fish tacos I ever had was in Hawaii at a friends home.  Her husband Scott had just caught fresh ahi and fried it up with a little olive oil and pepper in a frying pan (no salt).  He said the biggest mistake people make when making fish is over-salting.  Serve fish with corn tortillas, chopped cabbage and this amazing dressing.  Cheryl makes the dressing to taste, so experiment!

All ingredients are to taste.

mayo-2 cups
lime zest-3 to 4 limes (maybe 3)
lime juice-4-5 limes (maybe 3-4)
cajun seasoning-1 to 2 tsp
minced garlic-2 tsp?
tobassco sauce- 1/2 to 1 tsp

Mix together.

Recipe Source: Cheryl Z in Hawaii

Thursday, July 16, 2015

Homemade Buttermilk Syrup

Buttermilk Syrup
Cook time: 
Total time: 
Serves: 4
Delicious Buttermilk Syrup
  • ¾ cup buttermilk
  • 1 cup of sugar
  • ½ cup unsalted butter (1 stick)
  • ½ tsp baking soda
  • 1 tsp vanilla
  1. In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.
Recipe Source: Six Sisters Stuff

Maryelle's Delicious Chocolate Chip Cookies

Chocolate Chip Cookies

2 2/3 c + 2 TBSP all-purpose flour
1 1/4 tsp baking soda
1 tsp cornstarch
1 1/4 tsp salt
1 c (2 sticks) unsalted butter
1 c granulated sugar
1 c brown sugar, packed
2 tsp vanilla extract
2 eggs
2 c chocolate chips (semi, bittersweet or both)

Sea salt for sprinkling (optional)


1.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper or baking mats, set aside.

2.  Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until its almost completely melted  but has  a few soft pieces left. 

3.  In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt. 

4.  In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute.  Add the eggs one at a time, mixing in between additions.  Turn mixing speed to low and gradually add in the dry ingredients.  Beat until just combined or until a soft dough forms.  Fold in the chocolate chips with a spatula.  Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it. 

5.  To bake the cookies, using a standard size cookie scoop (aprx 1.5 TBSP) to form balls of dough.  Place onto the prepared sheets, leaving 2 inches in between.  Sprinkle with sea salt if desired. 

6.  Place in oven and bake for 11-13 minutes, rotating the sheet half way through the baking process.  Remove from oven when cookies are golden brown in color around the edges.  Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely. 

Recipe Source: Maryelle R, who found it online somewhere. 

Ammon & Allison's Whole Wheat Pancakes


1 1/2 c milk
2 TBS vinegar

2 c whole wheat flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 eggs 1/4 c melted butter or oil
1/2 tsp vanilla

cooking spray oil

Combine milk and vinegar in bowl-let stand to sour and thicken.

Combine dry ingredients in large bowl.  Whisk eggs and butter into milk and add vanilla.

Pour liquids into flour mixture.  Stir till lumps are gone.  Fry 1/4 c fulls on medium hot skillet. 

Recipe source:  Ammon and Allison

Sunday, June 21, 2015

Quinoa Salad

1 C quinoa
2 c chicken broth
1 can black beans
1/4 c chopped nuts
1 avocado
1 mango
4 green onions
1/2 bunch cilantro
1/2 bell pepper
1 jalapeño pepper
1/3 c shredded coconut

4 TBSP red wine vinegar
1 TBSP lime juice
2 TBSP olive oil
salt and pepper

Source:  Rachelle U.

Sunday, May 17, 2015

Pineapple Pretzel Salad

To my Hawaii friends, this is Kim P.'s Pretzel Salad recipe!!!!  We had this sweet, crunch, salty salad at our Thanksgiving potluck.  Everyone loved it.  I am so glad I snagged the recipe before moving :)  


Topping/Mix in:
1 cup crushed pretzels (I do around 2 cups)
1 stick butter, melted
1/3 cup sugar

Pineapple Base:
20 oz can crushed pineapple, drained
8 oz cream cheese (room temperature)
1/2 cup sugar
8 oz Cool Whip

Mix together pretzels, butter, and sugar. Bake on a cookie sheet at 400 for 7-10 minutes. Cool completely. Cream cheese and sugar. Fold in pineapple and Cool Whip. Just before serving mix in pretzel mixture. 

Wednesday, March 25, 2015

Spicy Mexican Dip

Very delicious dip right here! We had it at Bunco last night.

2 sticks cream cheese (8 oz each)
2 cans Rotelle
1 can green chills
1 jalapeño (or less, depending on how hot you want it.  Try doing 1/3-1/2 first!)

Simmer rotelle, chillies and jalepeno in a large sauce pan.  Cube cream cheese (1 inch cubes) and stir until melted.  Serve with tortilla chips or bread.  Warning.  Super addicting.

Source:  my friend Cheryl