Welcome to my cookbook! I have several recipes that folks have asked for, so I decided to post them here. Some are included in the ward cookbook, but many of them are things I found after that was published so I wanted a place to put them so my family had access to them. I'll add to this as I find things that I think need to be shared. If you have a recipe you'd like to add, let me know and I'll add you as a contributor.

Sunday, December 25, 2016

Tembleque (Puerto Rican Coconut Pudding)

2 (14 ounce) cans coconut milk
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup cornstarch
ground cinnamon
Instructions: Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, and refrigerate until cold and firm.

Cut around edge of mold to loosen, remove from mold and sprinkle with cinnamon.

Sunday, August 14, 2016

Mussels Diablo

Mussels Diablo
Joe's Crab Shack Copycat Recipe

Serves 4

These mussels pack a powerful punch! As if our mussels weren’t already good enough, we added a flavorful garlicky tomato sauce with cilantro, smoked sausage and a hint of spice.

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. Add mussels. Cover, and continue to cook, shaking pot occasionally

Tuesday, December 15, 2015

Esther's Chicken

This is a recipe we got from a friend years ago and it's still one of our favorite crock pot meals.

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs

Put all in crock pot on high for a couple of hours, until the chicken is cooked through. Serve with rice.

Monday, November 16, 2015

Oven carnitas

This has become a favorite for us because it is so easy. :) The ingredients are super simple. It comes out flavorful and tender, and the roast itself is so cheap. You only need to do about 10 minutes of prep work then let it cook all day, then 20 minutes of high heat at the end to get the skin crispy.


1 pork shoulder roast (bone in, skin on. I usually use a half picnic roast about 4-5 lbs. you can use a whole roast if you have a lot of people to feed)
3 1/2 Tbs salt
2 tsp oregano
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

Wash and thoroughly dry the roast. Mix all the spices and rub into all sides of roast. Put roast on a metal rack in a foil covered pan (for easy clean up) :) place roast in 250* oven for 8-10 hours. Remove the roast from the oven and let it sit for 15 minutes to rest.

Preheat oven to 500*. Change the foil out under the roast to minimize smoking. Place roast back in oven for 5 minutes. The skin should become crispy. After 5 minutes, rotate roast and put back in to crisp the next side. Repeat until all 4 sides have had a high heat roast, then remove from the oven and let sit for 15 minutes.

Remove the skin and shred the meat, which will basically fall off of the bone. Chop the skin into small pieces and mix it into the shredded meat. Serve with salsa, avocado, cilantro, or whatever you like on a taco. We like to have it with corn tortillas or as lettuce wraps. It also makes fantastic nachos or topping for a salad.

Sunday, September 6, 2015

Jungle Rice

1 chicken breasts, chopped into bite sized pieces
1 cup basmati rice
2 tsp olive oil
2 cloves fresh garlic
1 1/2 tsp fresh ginger root, finely minced
1 cup water
1/2 cup coconut milk
2 Tbsp fresh basil, minced
2 Tbsp fresh cilantro, minced
3/4 tsp salt
1 cup frozen peas
1/2 cup raw unsalted cashews
freshly ground black pepper

Preheat oven to 350 degrees. Heat oil in oven safe skillet and cook chicken breast with garlic, ginger, salt, and pepper, just until chicken starts to get some color. Add rice and stir until evenly coated with oil. Toast rice about 2 minutes. Add all other ingredients and bring to a boil, stirring occasionally. When at full boil, cover rice with fitted lid and transfer to oven. Bake 15 minutes, stir, then bake another 5-10 minutes.

Wednesday, August 19, 2015

Warm and creamy bacon dip

Warm and Creamy Bacon Dip
  • 8 oz cream cheese, at room temperature
  • 2 c. sour cream
  • 3 oz. cooked bacon, crumbled (or bacon bits.)
  • 2 c. Cheddar cheese, shredded
  • 1 c. green onion, chopped
Preheat the oven to 400 degrees. In a bowl, combine all the ingredients. Place in a 1-quart baking dish. Cover and heat in the oven for 25-30 minutes or until hot. Serve with sliced French bread, crackers, and/or chips.

Sunday, August 16, 2015

Lemon bars

  • 3 cups all purpose flour 
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups of butter (3 sticks) melted completley

  • 6 whole eggs
  • 3 cups white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup flour
  • 1/3 cup FRESH lemon juice. 
  • the outer yellow zest from 2 or 3 lemons.
  1. Preheat oven to 350F
  2. Mix flour and powdered sugar together, then pour the butter over the dry ingredients. Mix together gently, until just crumbly. Lightly spray a 9 x 13″ pan with cooking spray, and press the crumbs firmly into the pan in an even layer. Bake for 15 minutes at 350.
  3. In bowl whip the six eggs with a whisk until they are uniform and light. Add the sugar, baking powder and flour, and stir to combine well. With a microplane or small grater, zest only the outer yellow skin from two of your lemons, about 2 tablespoons. Add to the egg/sugar mixture. Squeeze the lemons, straining out the seeds and pulp, and add 1/3 cup of juice.
  4. After 15 minutes, pull the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get it all. Return to oven it for 45 minutes, or until set.
  5. Let cool COMPLETELY before slicing into neat squares. Dust with powdered sugar.