Category: American

Navajo Nation Burger & Corn Egg Salad Topping with Corn Fritter Fries

Navajo Nation Burger & Corn Egg Salad Topping with Corn Fritter Fries

I wanted to think outside of the box, plus pay tribute to my husband and my native american heritage. The bread is a Navajo Fry Bread, the burger is Pemmican meat patties, for the topping I made my own spin of a corn egg salad and for the fries I made corn fritter fries. Hope you all enjoy as much as my family did.

I Love Lemon Cake

I Love Lemon Cake

A tart and moist lemon cake with a tangy cream cheese frosting. I wrote this recipe because all the lemon cake recipes I found online didn’t have enough lemon flavor for me.

Mushroom honey crostini bites

Mushroom honey crostini bites

This is a recipe I created. It’s great as an appetizer to wow your guests, just as a snack or a side to dinner. Pan roasted mushrooms meet lovely burrata cheese and amber honey. You cannot lose.

Bacon Pancake Stack and Zing Whipped Cream

Bacon Pancake Stack and Zing Whipped Cream

When you want breakfast for dinner but also want to feel like you’re in a fine dining establishment, you make bacon pancakes with zing whipped cream! I recommend making this when you want to share a filling meal. Suitable for date night and week night, alike.
These fluffy, bacony pancakes, fried in rendered bacon fat, pair wonderfully with the bright notes from hand-made lemony whipped cream.

Healthy Fudgy Brownies

Healthy Fudgy Brownies

These brownies are so delicious and fudgy, that you would never know they are sweetened only with fruit and chock full of nutrients and protein!

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

This dessert is a favorite on a summer day, and you would never know it’s sweetened only with fruit!

Red Curry Steamer Clams

Red Curry Steamer Clams

For this recipe I harvested manila clams right off the beaches of the Puget Sound in Washington State. Lucky for me I only have to drive a short distance to get these babies. However, any steamer clams will suffice. I’ve eaten more of these than I can even recall, but most of them have been cooked in the typical white wine and butter broth. I had something similar to this off a menu at some fancy restaurant in Seattle many years ago that is no longer open and I’ve never seen anything quite like it anywhere else, so I decided to make my own.