Jackie’s most popular recipes
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Soft flour tortillas on the outside, crispy corn tortilla chips inside! Grilled meat! Cheese! Everything you always wanted in a quesadilla, and more.
Sweet and sparkly tortilla snowflakes – an edible version of the popular Mexican folk art, papel picado which will brighten any winter holiday table.
Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting in lighter mashed potatoes that are BIG on flavor.
My version of Elote en Vaso. Roasted corn kernels in a creamy, cheesy sauce seasoned with chile, lime and chives.
How to dehydrate and grind chile peppers for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
Old West style spicy vegan chili recipe made with plant-based meat, black beans and mushrooms. Served with vegan shredded cheddar cheese and sour cream.
When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo This is a great make ahead recipe for work day lunches. At first glance salsa de chile fresco may look like pureed tomato sauce
but it’s got a medium spicy kick of heat that will convince you otherwise.
When life gives me lemons I make spicy shrimp ceviche tostadas. A bright and light Sonoran style Mexican treat.
This easy Mexican shrimp cocktail is made with Bloody Mary mix, along with crisp cucumber, avocado, red onion and hot sauce and it’s ready in about 5 minutes.
I’m fascinated by the idea of roasting an entire head of cauliflower, so when I came across these adorable baby cauliflower at the market the wheels started turning. They make a visually stunning side dish, perfect on cold winter nights. You can substitute one large cauliflower if you can’t find the little ones.
Tomatoes are at their best, and something about the heat and humidity of the Arizona monsoon season makes me almost totally inert and immobile. This is about all I can muster dinner-wise, so I’m lucky that it’s fairly healthy… It turns out that mayo and bacon are better for us than expected, and my versions is also low-carb.
If you bake a layer of Parmesan cheese in the oven it will crackle and pop after a while, turning into a crispy, cheese cracker that’s much tastier than any pizza crust I’ve encountered. I topped this baked cheese crisp (which is a popular dish called Frico in Italy) with pizza spices and toppings before sliding it into the oven. The results: crustless pizza!
Bring a little sunshine into your life with these bright and happy two-ingredient pizza flavored cheese crisps.
So quick and easy; you can make this satisfying Sonoran Style Mexican chicken tortilla soup from my Taste of Tucson cookbook in 30 minutes or less!
This crunchy, salty, and spicy no-mayo Thai-Mexican coleslaw is an excellent companion to Sonoran style dishes is inspired by Som Tum (green papaya salad).
Festive enough for New Year’s Eve, this pretty appetizer only takes about 5 minutes to make. Bacon infused caviar adds a unique smokiness that will intrigue your guests and is fairly inexpensive, but any decent quality caviar will do. The one-ingredient parmesan crisps are a savory, no-carb alternative to blini.
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives. Recipe link in profile.
Sonoran cooking resource and shopping guide for the Taste of Tucson cookbook by Jackie Alpers, with lists of ingredients, pantry staples and photography equipment recommendations.
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips.
Learn how to make homemade sprinkles in custom colors using the royal icing method. From the author of the Sprinkles cookbook.
I first met most of them while on photography and food writing assignment for various publications over the years, and they are a big part of why I wanted to create the Taste of Tucson cookbook.
This infused tequila makes a mean margarita or straight-up sipper.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Teresa Matias told me that to help satisfy her children’s cries for burgers when buns weren’t handy, she would fold a hamburger patty into a tortilla and fry it. Topped with cheese, lettuce, and tomato, it later became a regular menu item at her restaurant, Teresa’s Mosaic Cafe.
Apparently, a lot of moms had the same experience, because the beef patty taco has been standard restaurant fare around southern Arizona since at least the mid-1970s.
Nuttier and less sweet than its chocolate based cousin, this version of Molé Amarillo is the personal creation of Chef Suzana Davila of Tucson’s Cafe Poca Cosa. She specializes in these complex sauces, and her recipes are longtime local favorites which is one reason why I wanted to feature the recipe in my upcoming cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. Serve this dish with tortillas and a pretty, salad, as Suzana would.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. It’s summertime eating all year round.
This super-refreshing citrus beer cocktail is served in a chile and salt rimmed glass over ice. It’s kinda like a beer margarita. I love it because it’s a big drink that lasts a long time and it has considerably less sugar and calories than a margarita.
This recipe is an outtake from my new cookbook Taste of Tucson that was cut for space. It comes from Erika and Jake of Seis Kitchen, who said to be sure and not throw out the hibiscus flowers after you boil them, eat them instead! They said, “They are still super tasty and similar in texture to fruit leather.” This agua fresca isn’t too sweet, so you can drink it all day long and even into the night (perhaps with vodka!) Plus, hibiscus flowers have a myriad of health benefits.
A Tucson Sonoran craft cocktail made with Earl Grey tea and whisky muddled with pomegranate seeds, finished with bitters and fresh ground pepper.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
The Moist Maker is inspired by “The One Where Ross Loses it Over a Sandwich.” My version uses leftover dinner rolls instead of bread.
Recipe for Shakshuka made with leftover Thanksgiving stuffing. Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
A fun Thanksgiving leftovers brunch recipe that is sure to please, waffles made with leftover candied sweet potatoes.
Recipe for a pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
This recipe was originally developed for TasteCooking.com. This pasta is quite spooky looking, yet elegant enough to serve at a Halloween themed adult dinner party.
Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better in pesto, plus they’re loaded with healthy fats. Spinach linguine keeps everything a lovely shade of green.
How to make a healthier tuna noodle casserole.
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into the public lexicon? Let’s all try serving this recipe at our next soiree and see what happens.
Beer, cheddar cheese, and pretzels — what more could you want? How about that it’s only got two ingredients and you can make it in ten minutes or less?
I marinated myself a flank steak using my mom’s recipe from the 80s, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it’s an Ohio meets Tucson recipe.
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
We all know that rainbow sprinkles make the world-go-round and this super-easy recipe is fun, festive and good for you too. You can melt the chocolate in the microwave which makes it the perfect treat for a hot summer’s day.
A healthy recipe for creamy, cheesy, supreme pizza flavored spaghetti squash, for the pizza flavors that you crave in cute single servings. They are fairly low in calories, very filling and taste like pizza. So it’s win-win-win.
These individual brownie pan pizzas are baked and served in Lodge 3.5-inch cast iron skillets. The options for different toppings are endless. Have fun experimenting with different combinations or set up a topping bar and let everyone pick their own.
Learn how to make frozen Watermelon Wedges: the all natural ice pops.
Three ingredient white chocolate bark with Oreos that can be made in 30 minutes or less for a quick dessert or snack.
A beautiful looking stacked dessert that’s easy to make using boxed brownie mix, berries and whipped cream.
All of the bark and none of the bite.
These rich, mini bits of extra-gooey brownies are decorated to look like fancy boxed chocolates. The topping are a great way to try out new flavor combinations and play with the contrast of the colors against the dark background of the bites.
Rainbow sprinkles for breakfast? Yes! A crunchy and slightly sweet sprinkles cream cheese recipe for everyone who needs more rainbow sprinkles in their lives.
A creamy, warm, vegetarian layered dip that tastes like lasagna. This recipe is loaded with cheese. Serve with fresh veggies.
Some people believe that grilled cheese sandwich must be made on the stovetop or over an open flame, but my secret to a perfectly melty grilled cheese sandwich is toasting it in the oven instead of over a burner.
Inspired by Mexican Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers.
Spicy Ranch French Onion Dip. Two Dips That Live As One, Together At Last!
The cheese crisp is the perfect comfort food. A cross between a Mexican pizza an an open-faced quesadilla, Southern Arizona restaurants started selling the dish more than 50 years ago and it’s become a staple of our local Sonoran style cuisine.
Healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a chipotle lime vinaigrette dressing.
A decadent single-serving brownie in a mug with marshmallows and a soft, melted chocolate center. Make this recipe just for yourself, day or night.
Biscotti means “twice baked” in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost cracker-like quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top.
Why isn’t corn used in more desserts? It’s naturally sweet, and the kernels add a nice pop! There is a popular sweet drink called Atole sold by street vendors that’s made with corn masa and flavored with cinnamon, which served as inspiration for this flavor combination.
Corn, beans and squash are three of the earliest domesticated crops grown by Native Americans in the Sonoran region. For this recipe, prepared corn masa, which is usually used to make tortillas or gorditas, is pressed into a cast iron skillet for the crust. If you’ve never tried tepary beans, this recipe is an excellent way to experiment with them, but you can substitute black beans instead if you want.
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe.
This Greek yogurt pizza dough recipe has only two ingredients! With this pizza dough trick, you’ll be a pie-making pro in no time.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
Cute, kid friendly recipe for slices of apples dipped in chocolate and decorated with sprinkles candy or nuts. This recipe was originally developed fro Refinery29.
This visually stunning breakfast casserole is elegant, yet quick and easy to prepare. Tuck savory Canadian bacon, eggs, herbs, and cheese inside slices of crusty baguettes. Recipe and food photography by Jackie Alpers
Everyone needs a good buttercream frosting recipe. Here’s yours! From my cookbook, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
This may be one of the easiest recipes ever. It was originally written for and published on Refinery29 where you can find seven more of my Oreo recipes. I literally wrote the book on sprinkles, so if you’re interested in learning more ways to cover everything in sprinkles, pick up a copy of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
This Thai Cauliflower “Fried Rice” with Coconut recipe is vegetarian yet high in protein and keto friendly.
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
How To Make Sweet Mini Pepper Poppers. I first developed this recipe for the Food Network.
For centuries, people believed that it was impossible to make a chicken pot pie in the microwave. I have proven them wrong.
Sprinkles melt away during baking leaving behind little confetti-like poufs of color in this deconstructed cake that shows off the sprinkles hidden inside.
Look to the cookie. These soft and cakey half-and-half cookies are the perfect palette for your favorite sprinkles, jimmies, confetti, or dragees in elegant shades of black and white.
These vegan, slow-cooker barbecue flavored cocktail pups are made with baby carrots instead of little smokies.
This dessert has it all, Omega 3 packed chia seeds, antioxidant rich frozen berries and dark chocolate, and a 5-minute prep time.
This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.
Pretty breakfast taco cups filled with eggs, bacon, pinto beans, cheese and salsa.
How do you say “delicious” in Portuguese? Brigadeiro, that’s how! These easy-to-make balls are fun to roll in chocolate jimmies. Box them up for the perfect gift.
Fleur de sel (flower of salt) is a hand-harvested sea salt with distinctive flavor. Look for variations that have a pink or gray tone. You’d think that something with such a fancy-sounding name might be complicated to make, but in fact these sweet and savory bite-size treats are as easy to concoct as they are to devour. Still, if you want to let your friends believe these caramels are a feat of culinary magic, your secret’s safe with me.
Ohio meets Arizona! Cincinnati style chili cheese nachos, “Cincinnachos” as they will henceforth be known. The best of everything for snacking season. Start with My Recipe for Cincinnati Style Turkey Chili, substituting ground grass-fed beef or vegetarian ground beef crumbles if you prefer.
These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet.
Thai Grilled Chicken Thighs recipe. All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections.
An unusual amount of butter and the broth from the potatoes help make the spiciest, creamiest mashed potatoes, biscuits and sausage gravy.
There’s no flour in these breakfast muffin cups, yet they’re still light and fluffy! The secret is to beat the egg whites with an electric mixer until stiff peaks form.
My niece got married in a field in Oskaloosa, Kansas last weekend. Afterwards we had lunch under a tent. My mother-in-law made all of the desserts including this Savarin, a rich airy cake soaked in a simple syrup and topped with apricot glaze and whipped cream. It’s traditionally served as a feast-day dessert in France. This is her recipe. It’s a little more complicated than the recipes I usually post, but I think it’s worth the effort.
Explore ways to celebrate life’s everyday special occasions with cakes decorated with supermarket standards. Jackie Alpers for FoodNetwork.com
This snack is best eaten very late at night, preferably after attending a party of some other festive gathering. It’s easily assembled and pleasant to look at, even when blurry.
Looking to kick start a hot summer day? These chocolate and coffee frozen pudding pops are just the ticket.
In my latest article for the Food Network I give step-by step instructions with photos on how to make individual ice rings to cool down and brighten up summer drinks. They are easy enough to make for everyday celebrations, or make them all different for parties so...
This spicy and crunchy Sonoran chipotle chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they fit in cupcake wrappers for a pretty presentation at parties, picnics, and other get-togethers. This recipe is excerpted from my book Sprinkles!: Recipes and ideas for Rainbowlicious Desserts.
Make any day a celebration! Just barely sweet, these sparkly sandwiches make a fun breakfast surprise, after-school snack, or party food.
Inspired by Robert Louis Stevenson’s poem “Fairy Bread” from A Child’s Garden of Verses, fairy bread is a popular treat at children’s parties in Australia, New Zealand, and other little pockets of the world.
This recipe is from my book Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts. The photograph is previously unpublished
Celebrate spring with hand-painted watercolor flower cookies. Herbs, fruit juice and plant dyes can all be used as food coloring.
Celebrate spring with these easy, grilled pizzas topped with lemon flavored Mascarpone cheese, fresh tomatoes, pepperoni and oregano flowers.
Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini.
Learn how to fold crunchy rainbow sprinkles into lightly sweetened butter, and turn any breakfast into a celebration.
I made fancy sprinkles covered Easter eggs, and you can too. It’s easy! Learn how in my latest article for the Food Network.
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monster-ized eggs, which have been turned green and frightening looking, but are completely delicious. These fried eggs with pesto and Parmesan are also monstrously easy to make.
These wings are hot! The spiciness will vary greatly though, depending on the heat of the chili flakes you are using, and the barbecue sauce you select. This recipe also works well for boneless skinless breasts or thighs.
I had a wonderful time doing this interview for the magnificent Bakepedia, written by the equally magnificent Lauren Chattman. Here's the link to the whole Q & A.: http://www.bakepedia.com/blogpost/jackie-alpers-sprinkles-interview/
Sprinkles Food Network column by Jackie Alpers. Seasonal & holiday recipes, fun projects and entertaining ideas that use sprinkles from Jackie Alpers for The Food Network.
Everything you love about New York style hot dogs in cute appetizer form.
A variation of the Bushwacker glamorized with sparkling sprinkle bits and pearl sugar dragees in tropical hues, this is a seafaring drink said to be invented on a Caribbean island founded by pirates. Ahoy! This recipe is excerpted from my book Sprinkles Recipes and Ideas for Rainbowlicious Desserts.
Learn how to make Sprinkles! Sugar Cubes and other sparkly holiday treats in my holiday Food Network article
It’s christmas cookie season, and while biscotti isn’t technically a cookie per-se, they often find their way onto the plethora of platters that mark the season. From cookie swaps to office parties, to host/hostess gifts, cookies are part of what defines the winter holidays.This chocolate/coffee pistachio biscotti recipe is excerpted from my book Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
Sprinkles!: Recipes and Ideas for Rainbowlicous Desserts cookbook trailer by Sundance award winning filmmaker Jason Willis.
What is the nature of art? Can it exist in popsicle form? Is it still art after the popsicle has been eaten? How does the process of melting affect the piece? These are some of the questions that I pondered while creating, and then ingesting this popsicle. made it from diamond shaped sprinkles in primary colors and Sno-Caps candies.
My Mexican Day of the Dead house was inspired by the sugar skulls that typically signify the holiday.
Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts is a fun and kind of weirdly wonderful, whimsical book, that I believe is the first cookbook dedicated entirely to the appreciation and understanding of sprinkles.
A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Apparently, in the olden days, every casino in Las Vegas offered a $1.79 chicken dinner. If you won a $2.00 bet, you’d have enough money to buy one, so the dealer would shout, “Winner, winner chicken dinner “. Chicken is still pretty cheap, so you, dear reader, can be a winner every time you make one of these recipes.
A healthy, frozen, chocolate treat that’s high protein, and low in calories, fat and sugar. What more could you want? Oh yeah, it has sprinkles! Lots of them in pretty summer colors that are perfect for a hot pre-holiday weekend.
made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be a perfect alternative housing for the Sonoran hot dogs in my Taste of Tucson cookbook.
There was a basket of cute purple and green baby artichokes in the produce section of the market. My intent was to buy the larger globe artichokes for my recipe but these charmed me. I figured that I would grill these up and serve them with lemon-butter. Then I realized that was all wrong. They needed to be marinate, not dipped and scraped like their larger counterparts. So, I boiled them up and placed them in a big bell jar with a simple italian style marinade.
A classic Greek Salad of chunky vegetables and feta tossed in a light vinaigrette will prove that you can indeed win friends with salad.
To demonstrate the various ways that a recipe can be modified I came up with two versions of Johnny Marzetti based on the original recipe from the Columbus Ohio restaurant which I also posted.
The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.
I want some figgy pudding! How could I not after hearing that song year after year. So, I came up with this recipe for Chocolate & Coffee Figgy Pudding. Make your Christmas past a Christmas present.
These easy candied apples are a healthy, sweet treat that are fun for kids to make. I used Lady Apples, which are stunning, tiny, sweet apples that resemble crab apples. Also called Christmas Apples, they are generally available in stores starting in mid-October. The candy melts are small discs that come in a variety of colors and are available at Michael’s and other craft stores as well as some supermarkets. I chose pink because I thought it looked nice with the red apples, but it’s fun to play around and find the colors you like best.
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new. I’ve been experimenting and have found that almost any combination that tastes good on a salad will also be good on a pizza. For these mini pizzas I started with a classic herb and cheese crust. I used good olive oil and balsamic vinegar instead of tomato sauce. For the toppings I did a hot layer of fennel and blue cheese, and then a cold layer once it came out of the oven. of meats and fresh tomatoes.
Baco Mercat may be the most casual restaurant that my brother in-law has ever worked at, but I think it's the best. Bon Appetit & Esquire agree with me, naming it to their list of best new restaurants for 2012. I loved that the super-endearing wait staff all get...
Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.
Brussels sprouts and bacon compliment each other so perfectly that this may be my favorite food of all time. You cook the bacon in with the sprouts so that a little bit of bacon grease seeps into them and makes them crispy. I can’t explain why this dish is so good… it just is. I cooked up a batch for the photo and ended up eating the whole pan for dinner along with a glass of wine, and I was happy. VERY happy.
Egg salad sandwich recipe from the Angry Birds: Bad Piggies Best Egg recipes cookbook photographed by Jackie Alpers
My choice for snack of the day is a crunchy Sonoran style Mexican and Jewish deli mashup. Try it, you’ll like it.
Yay! It’s National Taco Day! Here’s a recipe of one of my favorite kinds – Carne Asada, from the book Knack Mexican Cooking by Chelsie Kenyon. Please note: these are not the Sonoran Style carne asada tacos from my Taste of Tucson cookbook but they are damn good none the less! Photos by me.
Shakshuka is very popular in the Middle East and Israel and it’s somewhat similar to Huevos Rancheros minus the beans and tortilla.
I want to eat warm hearty meals in Autumn colors. Casseroles baked in stoneware dishes with rich sauces. Meat, cream, smoked cheeses, tomato sauce, and, I want the recipe to be fast, and easy, so that I can eat right away. Something that I can make from memory because I’ve been doing Atkins and I find I instantly become insanely hungry.
A can of pumpkin’s been staring at me from the counter top for two weeks now.The internet recipe sites are all screaming at me that it’s pumpkin season, and I am indeed ready for fall. So today I finally got to work and invented something to celebrate the beginning of my favorite time of the year.
The deep maroon hue of the wine soaked sausages contrasts nicely against the warm, heavy pasta.
This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day. Sometimes just a little twist on a traditional dish really makes it shine.
Miniature sweet peppers are adorable and perfect for little snacks and appetizers.
These shrimp go great with a glass of wine and a conversation. It’s a dish to be shared, because if everyone is eating it, you won’t have to worry about reeking of garlic… or you could just eat it all by yourself when no one else is around to the same effect. It’s fun either way.
Cincinnati chili does not exist in Arizona, except for in a suspicious canned variety, so I went on quest and figured out how to cook it up myself.
One of my favorite Mexican restaurants now offers their famous tacos nestled in a large lettuce leaf instead of a tortilla. I was amazed at how much I enjoyed them served that way; I didn’t miss the tortilla at all. So I’ve started experimenting with the idea at home. I modified this recipe from one in a cookbook that I photographed for Chelsie Kenyon a couple of years ago.
Here’s an easy summer beverage. Lavender Limeade is super easy and you don’t need to add a bunch of sugar. The lavender flowers add their own sweetness.
Recipe for a beautiful blue ice cream soda for adults made with fresh fruit muddled with wine coolers and ice cream.
Recipe for a more creamy, cheesy white clam sauce than the traditional version of Fettuccine with clams. This recipe is per person, so if you have a crowd, you’ll need a bunch of cans of clams.
I’m a bit muddled thanks to the help of my friends, and it smells a little bit like tequila in here. Lately, people have been sending me wonderful presents and coincidentally two of them were based on smashing citrus fruits and various high quality liquids together.
Red Curry Shrimp With Pineapple recipe : Gaeng Kua Goong Sapparote
This is a great snack when you want something sweet with not a lot of calories. It’s high fiber with balanced protein and very tasty
4 Triscuits or Woven Wheat Crackers
My Arizona Cowboy Caviar recipe is made with lentils, chile peppers and red onion in a spicy citrus vinaigrette.
Recipe for Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Every year on the 4th of July I make a different version Mexican grilled corn, along with the Sonoran style hot dog is a popular Tucson Sonoran street food. Grilled Chipotle-Lime Mexican Style Corn Recipe for Sonoran style elotes 2 T light mayonnaise2 T non-fat Greek...
Jackie Kashian’s Recipe for Paprika Marinated Chicken.
Chunky Guacamole for the win! I swear the recipe from my cookbook Taste of Tucson is the best ever… it’s spicy, salty and creamy yet crisp and bright with lots of citrus and just a tiny bit of crunch from the fresh Serranos.
Some people avoid avocados because they are higher in calories than other fruit, but they are filled with the good fat, the kind that’s been shown to actually help you lose weight and lower cholesterol levels. Here’s some more information on avocado nutrition from Hass. Avocados are really good for you!
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by Som Tum.
This recipe makes a white nacho cheese sauce instead of the traditional yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
Recipe for a fast, yet fancy looking snack Hummus With Baked Pita Chips
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
Rotini pasta mixed with a hearty dose of caviar and Parmesan cheese. You will love the way the caviar sinks in between the pasta’s nooks and crannies.
I’ve been having an unyielding urge for deviled eggs. Since I like a salty-spicy combo I’ll use caviar for a garnish when I’m feeling fancy. Otherwise I’ll just use capers. I feel that it’s important to buy organic eggs and I always try to buy eggs that come from chickens that are fed flax seed, giving their eggs a healthy dose of Omega3. They’re a great idea for vegetarians.I learned how to make hard boiled eggs from Martha Stewart (not in person… on her website). Here’s the link if you want to check out her instructions.This recipe serves one as a snack. For a crowd, multiply the recipe by the number of people expected to eat them.
I believe in the healing power of both chicken soup and Thai food. Combining the two will cure whatever ails you, and the spicier you can make it the better.
It took me forever to figure out how to make a thin crust pizza at home. I practiced stretching the dough for months. First I tried to roll out the dough onto a pizza stone. That did not work. Then I purchased a non-stick 16″pizza tray with holes in it which was perfect, but it still took me awhile to get the process down. There were a lot of misshapen hole filled crusts that I would have to peel off of the pizza tray andÂ wad up in a ball for another go around. Below is my step-by-step procedure for getting the dough almost paper thin. I also posted an IPhone video below my husband Jason made of me that illustrates the whole procedure.
Hummus and nonfat feta add protein without a lot of calories to this easy vegetarian dish so feel comfortable adding as much as you see fit.
My husband woke up, looked at me in from his side of the bed and declared this the “Week of Gazpacho”. And so, it is.
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.
In Arizona we tend to forgo the green beer in favor of a lovely pale green margarita on St. Patrick’s Day. You can make them easily at home without the high-sugar mix. If you use high end tequila and Grand Manier instead of tripe sec it’s called a Cadillac margarita which are usually served in bigger proportions than a regular margarita.
A hearty vegetarian version of traditional matzo ball soup modified from an onion and mushroom soup recipe that my mother used to make when I was a kid.
How to make baked falafel. I knew I wanted a healthy falafel sandwich with the falafel baked, not fried. So after a little internet research on how to construct a baked falafel, I came up with this recipe. It makes 3 sandwiches with two falafels each.
I started with my old standby non-fat Greek yogurt, as well as buttermilk which is naturally low in fat. To that I added chives along with onion flakes, a clove of garlic, Parmesan cheese and more.
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
At the urging of my friends and family, I’ve put together a new blog of easy, healthy and hopefully fun recipes that I’ve developed over the years. It’s illustrated with food photos that I took just for this project.