Fruit salad with yogurt dressing

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.

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Summer Asian Slaw

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? Continue reading “Summer Asian Slaw”

Just Juice

I have heard that I’m a “bird of a different feather” because in my house; fruit is the last thing to get used. Sometimes I have a hard time using it. I would much rather get all vegetables! I can use fruit to make pies, a snack here or there; but mostly, we struggle to use the fruit up. One thing I have found to help me beat the battle of the forgotten fruit is a juicer! Continue reading “Just Juice”

Caribbean Hot Sauce

Have I ever mentioned that we go through our veggies way faster than our fruit? We do. We’re just a savory, veggie type of family. So anything that I can do to use up the fruit in more savory ways is always welcome.

And hot sauce. Hot sauce is always welcome too. Which brings me to this recipe. While perusing Caribbean flavors it occurred to me that I could probably create a hot sauce with the fruit I have on hand. That’s how this recipe came about.
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Mango Coconut Banana Bread

Cooking is like love, it should be entered into with abandon or not at all.
-Harriet Van Horne (Vogue 1956)

Is there anything more comforting than freshly baked banana bread? Growing up a friend and I would always make banana bread when we were down. We would spy each other with that knowing look and immediately start gathering ingredients. When we were apart we would often bring a warm slice to each other “just because” and the sentiment contained in that delicious slice is something that I can conjure up all of these years later. It was more than the ingredients, it was an act of love. It was an act of knowing that we can’t always fix things with words, but sharing in a scrumptous delight and surrendering to that moment, somehow everything was just a little more bearable.
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Mango Chicken over Coconut Rice

Tell me what you eat,

and I shall tell you what you are.

-Jean-Anthelme Brilliat-Saravin

After tonight’s dinner, with the above quote in mind, Jean would peg me as a lover of all things tropical and he would be right. I have long fantasized of changing my heritage to more suit my palate and climate preferences. Don’t get me wrong, it’s not that I don’t get excited at the prospect of scaring the life out of people when I tell them I love them (I’m mostly German BTW), but island cuisine and way of life melds so much better with my current state of mind than my own German roots ever have. (With the exception of Christmas of course. I would be lost without my German Christmas traditions and pfeffernusse.)

Every time I eat a perfectly ripe pineapple or sprinkle some toasted coconut on my latest creation I am reminded of how grateful I am that other cultures and countries share their food with us. My diet would be pretty unexciting if I were only able to eat the foods that naturally grew near my geographical location. It would, however, give me even more incentive to move to a tropical locale.

Nonetheless, this quick and easy recipe helped to muffle my desire to escape to a tropical paradise.

With the kids now back in school and back to a myriad of activities, it has been increasingly difficult to get a good meal on the table. This is the perfect season for slow cookers. With a little prep work earlier in the day, your family can be sitting down to a warm delicious meal moments after mom’s taxi service closes for the day.

Mango Chicken over Coconut Rice

Mango Chicken over Coconut Rice


  • 4-5 chicken breasts
  • 1 large ripe mango peeled and diced
  • 3 ripe peaches peeled and diced
  • 1/2-1 full hatch chili pepper (or pepper of your choice) seeds and ribs removed and diced
  • 1 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 1-2 Tbsp toasted coconut for garnish


  1. Prepare slow cooker by spraying sides and bottom with non-stick cooking spray.
  2. Place all ingredients in slow cooker and cook on high for 3 hours or medium for 4-5 hours.
  3. Shred chicken and serve over coconut rice with toasted coconut on top.

Coconut Rice


  • 2 cups rice
  • 1 (16.5 oz) can of coconut milk
  • 1/2 cup toasted coconut
  • water


  1. Cook rice as per package directions but sub coconut milk for as much water as you can.
  2. For example I cooked cal rose rice in a microwave rice cooker that called for 3 cups of water to 2 cups of rice. The 16.5 oz can was almost 2 c so I finished filling the measuring cup with water to equal 3 cups.
  3. When the rice is done, immediately toss with toasted coconut.

Lilibeth – Pizza and a Movie

I love the Jackie Chan and Chris Tucker characters in the Rush Hour movies. It’s fun to watch, there’s action, there’s comedy, and there are really goofy lines. So, for pizza and a movie night I made a Triad pizza honoring the Asian and French themes in the third movie.
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Amaree – Pizza and a Movie

One of my favorite movies is the OLD Willy Wonka and the Chocolate Factory. Always one to be attracted to the silly and whimsical, Willy Wonka has been one of my favorite characters, played so adeptly by Gene Wilder. He has such delight in the simple pleasures of life and finds ways to share those simple delights in fantastical ways! And yet, behind that silliness, there is such a deep and complex person who cares so much for others. And then there is sweet, innocent Charlie! It is so easy to love him and his genuine, tender personality.  And of course, the basis of the movie is a love of chocolate. And I LOVE chocolate!
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Mango Lime Basil Jam

I used my case of mangoes to make the best jam ever!  I was researching different jam recipes online when I stumbled across nectarine jam with basil.  I immediately got excited at the possibilities of basil!!  My husband and kids love to eat mangoes, but I wanted to do something special with them.  I let the 8 pounds of mangoes ripen all week until they were wrinkled and soft, but not mushy or moldy.  I discovered last summer that very ripe mangoes make for a more spreadable jam, and that’s why I added Sure-Jell to this batch of mangoes.

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