Soups and Appitizers

Tortilla Chicken White Bean Chilli

Warm spicy and home cooked to warm your soul. This wonderful recipe was inspired by a friends mother that taught me to always top this tasty bowl with crumbled corn chips and fresh lime juice.

  1. Baked whole chicken (de-boned and skinned)
  2. 4-6 cups chicken broth
  3. 1/2 chopped onion
  4. 1 can chopped green chiles
  5. 1 can fire roasted tomatoes
  6. 2 cans white beans drained
  7. 1 can white kidney beans drained
  8. 2 tsp Oregano
  9. 1 tsp coriander powder
  10. Black pepper to taste
  11. 1cups Mexican blend shredded cheese


  • Chopped avocado
  • Cilantro
  • Shredded cheese
  • Sour cream
  • Fresh lime
  • Tortilla chips crumbled

Debone and skin cooked chicken cutting into chunky bites. ( I like easy and buy a hot precooked from store)

In stock pot sauté onions until they begin the get transparent.

Then add all ingredients bringing to a boil then turn down to holding cheese until cheese have simmered 30 minutes. Then blend into hot broth.

Serve hot w garnish.

Salads, Soups and Appitizers

Steamed Artichoke with Garlic Aioli. Teen and Mom Approved. 

There are few vegetables that my teen cant get enough of but, he loves the hot steamy leaves in this tangy dipping sauce. Easy to make…

  • 1-2 fresh artichokes
  • Two courts chicken or vegetable broth
  • Quartered lemon
  • Two bay leaves
  • Two sprigs fresh parsley ( or Tbs dried)
  • Four peeled fresh cloves garlic
  • Tsp salt
  • Two tablespoons olive oil

Add all ingredients in a stock pot and bring to a slow simmer. Meanwhile clean artichoke by trimming off stem and slice top  with a clean cut. Then trim with scissors the sharp tips clean. High simmer for 30-45 minutes til center sticks tender.

Dipping Aioli

  • 1/2 cup mayonaise
  • 1/2 tsp minced garlic
  • 1/2 tsp worshishire  sauce
  •  1/2 tsp balsalmic vinegar
  • 1/2 tsp fresh lemon juice
  • Pinch Garlic salt to tast
  • Pinch dried parsley


Beef, Entrees, Soups and Appitizers

Jamaica Beef Oxtail stew- over coconut rice

Summer fare can consist of fresh corn on the cob, garden dug tatars and sliced ripe tomato. Momma always added a fresh chopped salad with a dolop of hommade thousand island dressing or simple oil and vinegar. Fresh is best!

When it comes to farm living you appreciate every little morsel . One item I just came across from sister Tracy’s grass fed beef is Oxtail. This is truely the tail but has very simular flavor and fat like short ribs. Wow this was good! Hope you enjoy my interpretation of the Jamaican stew and branch out and try this unique cut. 

  • Beef Oxtail
  • Salt n pepper
  • Two tsp smoked papreka
  • Two cloves chopped garlic
  • Tbs parsley
  • 4 cups beef broth or stock
  • 3 large carrots chopped
  • Two celery stalks
  • Med yellow onion
  • 1 large fresh yam
  • Three bay leaves
  • Two  cans butter beans or lima beans
  • I can italian tomatos ( I jar fresh canned stewed tomatos)
  • Wash and trim excess fat off oxtail dry and salt and pepper
  • Brown oxtail in olive oil and chopped garlic sand p brown all sides
  • Place browned meat and drippings in crock pot or dutch oven
  • All spices
  • Beef stock
  • Simmer two hours
  • Add choppedvegetables
  • Two cans drained beand
  • Simmer two more hours
  • Thicken with 2 tbl cornstarch mixed in 1/2 water

Skim off excess fat on stew. Serve over coconut rice

Coconut rice

I make mine in rice cooker. 1 can coconut milk, 1 cup calrose or jasmine rices. 2 cup chicken stock. 

Soups and Appitizers

Caprese Crustini -summer must – easy , fast, classic, yum! 

Summer back yard time isn’t complete without this easy appitizer. Fresh basil from the portch garden and tomatoes off the vine. This was a added item to my menues once I came to the West Coast. So tasty!

Bread is so important! A good fresh French crostini  or bole is so key to this taste. Only use the freshest and best.

Thin slice bread and lightly brush with olive oil. Toast to goldern crisp in oven broil hi.

Fresh wet mozzerella sliced

Frest basil leaves ( garden pick is best)

Tomato ( either roma or cherry halved) 

Reduced balsalmic

– reduction- i do about 1/2 cup fine balsalmic venigar and simmer 10 mins to a thick syrup.
Assemble. And drizzle. Be creative. Pesto is amazing on this or fresh avacado.