2000s Recipes Menus:


Make your own Ghee

I have been making my own Ghee for a while now and believe me when I say it is truly easy. It is a staple in my kitchen, not to mention all the health benefits it provides! I use ghee for searing meats, sautéing veggies, cooking eggs or adding to sweeter recipes. Delicious!

Simply put, ghee is clarified butter, also known as butter oil or drawn butter. It is the pre golden yellow butter oil that remains when the milk solids and water have been removed. It is rich in fat soluble vitamins like A, D, and K2.  I strongly recommend using organic butter from pastured (grass-fed) animals.

Brands of Organic butter from pastured (grass-fed) animals I use and recommend are:

Pasture Butter, 8 oz

How to make Ghee (about 1 1/2 cups of ghee):

  • 1 pound of organic, pasture butter (2 bricks)
  • cheese cloth or thin fabric for straining
  • glass container
Put butter in a small saucepan over medium-low heat.  Butter will melt, and then simmer.  It will start to bubble and you will hear a popping sound.  Do not bring to a full boil.  You’ll see the white milk solids separate from the butter oil and will eventually settle on the bottom of the pan after about 15 minutes.  When all milk solids settle on the bottom, your ghee is ready!
Strain through three layers of cheesecloth or thin kitchen towel. Your empty pan will end up with the milk solids on the bottom and some browned bits.
You will be left with the pure butter oil – no water or milk solids like lactose and casein.
Pour the ghee into a glass jar that can accommodate at least 12 ounces.

Store the ghee in the glass container at room temperature for up to six months or in the refrigerator for up to one year.

Don’t Like Fish? I bet you’ll love these Salmon Cakes




Chicken Enchiladas Suizas


  • 2 skin-on, bone-in chicken breasts (about 2 pounds)
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic
  • 2 bay leaves
  • 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
  • Kosher salt
  • 2 pounds plum tomatoes
  • 1 or 2 serrano chile peppers, stemmed
  • 2 tablespoons vegetable oil, plus 1/2 cup for frying
  • 1 large white onion; 2/3 diced, 1/3 sliced into rings
  • 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
  • 12 corn tortillas, preferably white
  • 3/4 cup crumbled queso fresco


Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantroand reserve the broth and garlic.

Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.

Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep thesauce warm.

Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

Photograph by Con Poulos

Eggs Benedict With Easy Orange Hollandaise

Eggs Benedict with Easy Orange Hollandaise

This traditional breakfast of poached eggs and Canadian bacon on English muffins gets a makeover with orange-flavored mock-hollandaise sauce.

Daily Delight: Cinco de Mayo Piñata Cookies

cinco de mayo cookies

Orange Cream Mimosa on the Food Network Great for Mother’s Day!

Picture of Orange Cream Mimosa Recipe

Chocolate Waffles on the Food Network. Great for Mother’s Day!Picture of Chocolate Waffles Recipe

Meatball Pizza Recipe | Leite’s Culinaria. Apr 24, 2012 by  | photo by David Matheson

Meatball Pizza

Tequila, Mexican Cream and Chipotle Shrimp. by Patricia Jinich – Pati’s Mexican Table

Molletes                                                                                                                    Serves 4-6 

Molletes (waldorf.hotel) Tags: mexican brunch desayuno kriskrug molletes waldorfhotel


4 small italian rolls or baguettes                                                                                  2 cups refried beans                                                                                                   2 cups mexican cheese like Oaxaca, although cheeses like Mozzarella or Monterrey jack would do nicely, grated                                                                                 Mexican style salsa or fresh Pico de Gallo salsa

Preparation                                                                                                        Preheat the oven to 350 degrees.

Slice rolls in half. Spread each piece with some of the refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange rolls/Molletes on a baking sheet. You can add bacon or chorizo atop the cheese and bake for 6-10 minutes or until bread is crusty around the edges and the cheese is bubbly and melted.

Serve with fresh Pico de Gallo salsa, cream and/or guacamole.

Broccoli and Goat Cheese Souffle

Broccoli. From EatingWell:  May/June 2008

Broccoli & Goat Cheese Souffle Recipe


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