Cilantro-Lime Tilapia

• 2 bunch green onion,
• 1 bunch cilantro
• 1/4 cup lime juice
• 1/3 cup butter
• 1/2 cup veggie or chicken stock
• oil
• flour (about 1 cup)
• cumin (about 2 Tbsp.)
• salt (2 tsp.)
• 4 tilapia fillets
• avocado
• Cooked white rice

Dice the green onion bunches and the cilantro (reserve half of each for later) and put half of each in a pan with the lime juice and stock. Simmer till reduced by half. Add in the butter, when melted, pour into a bowl or cup and use an immersion blender (or regular blender) to process till smooth. 

Heat oil in a large skillet till hot and sizzles when anything is put in (you can test with a piece of green onion). Mix flour, salt and cumin. Dredge the fish in the flour mixture and fry until just starting to brown on edges, flip and cook that side for about 1 minute. Remove and place on a paper towel. 

Serve fish over the rice, top with sauce and sprinkle fresh green onion and cilantro. Put 2-3 slices of avocado on side.

chicken caesar salad

• Cooked sliced chicken (8-12 oz)
• 1 clove garlic- sliced in half
• 2 eggs
• 2 Tbsp. lemon juice
• 6 Tbsp. olive oil
• 3 oil packed anchovies- dices into small pieces
• 1 tsp. Worcestershire sauce
• 1-2 heads romaine lettuce
• 1 cup croutons
• 1/2 cup Parmesan cheese-shredded

Lower the eggs into a small saucepan of boiling water and cook for 60 to 90 seconds, remove the eggs and as soon as you can handle them, crack them open and scrape out the insides. This is called a coddled egg. Beat the eggs with a fork and slowly drizzle in the lemon juice and oil, still beating. Stir in anchovies and Worcestershire sauce, mashing up anchovies. Toss lettuce, dressing and parmesan cheese together, top with croutons and chicken. 

Pork Tacos

• Shredded pork
• cumin
• oregano
• garlic
• corn tortillas

toppings: (all optional)

• cheese
• avocado
• corn
• cilantro
• salsa
• sour cream
• lime 
• radish

Using the Kalua Pork or any other slow cooked shredded pork, season with cumin, oregano and garlic and spread on a cookie sheet in the oven and cook at 350 till it just starts to crisp on the edges. Lightly fry some corn tortillas. Place pork on tortilla and top with your choice of toppings. Enjoy.

Kalua Pork

• Pork butt roast
• 2 Tbs. Hawaiian Salt (don't use sea salt, it ends up too salty)
• 2 Tbsp. liquid smoke

Rub the pork in the salt and put it in the slow cooker. Pour in the liquid smoke. Cook on low for 8-12 hours. Shred and remove large fat pieces. If desired, remove liquid and add 1 tbsp cornstarch. Simmer in a pot till it thickens and pour back over the meat. Or add barbecue sauce.

Serve on rolls or burger buns. 

Lavender Lemon Cake

Sponge Cake:

• 7 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 ounce or 2 tablespoons melted butter
• 1 tsp lavender extract (optional)

Frosting:

• 1 cup butter, softened
• 3 3/4 cups powdered sugar
• 1 lemon, juice and zest
• 1 tsp lavender extract (optional) or vanilla extract
• 1/8 tsp. salt

Other:

• 1 recipe of lavender lemon curd
• 6 ounces (1 1/2 cups) chopped toasted almonds

Cake: Heat the oven to 325 degrees F. Grease a 9 inch spring-form and put parchment paper in the bottom. Put egg yolks in one bowl and egg whites in another. Add 1/2 cup sugar to each. Beat egg whites till stiff and yolks till thick and light. Fold whites into yolks. Sprinkle in 1 cup flour, melted butter, and extract trying not to deflate batter. Bake for 35 minutes. Cool. Slice into 3 layers. 

Frosting: Cream together butter and sugar and salt. Add in flavorings and beat till creamy. 

Place bottom later, top with 1/2 curd and some frosting (no more than 1/2 cup). Place second layer on top and repeat. top with 3rd layer. Frost whole cake with remaining icing (or reserve some for decoration). Cover sides with almonds. Optional (color some of the frosting and pipe a decorative layer over the border from almond to frosting. 

 This recipe is based off a Russian Apricot Torte, altered for a friend.  http://easteuropeanfood.about.com/od/russiandessertrecipes/r/apricottorte.htm

Quick radish pickle

• Equal parts red wine vinegar and apple cider vinegar
• 2 Tbsp. sugar per cup of vinegar
• Salt and pepper
• diced radishes and or cucumber.

Mix together enough liquid/sugar to just cover the vegetables. Add in veggies and let sit for at least 30 minutes. Serve up to 3 days later.

Thai chicken pizza

• pizza crust
• Sauce (mix together)
• Peanut butter
• soy sauce
• sesame oil
• rice wine vinegar
• a sprinkle of the cilantro and green onion for toppings
• shredded chicken
• mozzarella or colby jack cheese
• green onion-chopped
• cilantro-chopped
• shredded carrot

Preheat oven to 400. Roll out your dough and place a thin coating of sauce over the dough. Sprinkle shredded chicken over than and cheese on top. Sprinkle half your carrot over the top. bake for 15-20 minutes or until crust is cooked. 

Top with fresh shredded carrot, cilantro, and green onion. 

Shrimp Scampi

• minced garlic
• butter
• white wine
• raw shrimp-peeled
• lemon

Start with the garlic and butter in a pan. Sautee until just starting to brown. Add in the white wine and reduce. Add in the shrimp and cook till just done through. Take off the heat and squeeze lemon juice in. 

Served over pasta with Parmesan, as a side, or just eat it like this. 

Strawberry shortcake

• sliced sugared strawberrys (let sit till they get juicy)
• sweet whipped cream
• Shortcake
• 2 cups flour
• 2 tsp. baking powder
• 1/4 tsp baking soda
• 2 Tbs. sugar
• 1 tsp salt
• 3/4 cups cream
• 1/2 cup sweetened condensed milk
• 1/2 cup milk

Mix cake ingredients together and let bake at 400 in an 8x8 dish for about 20 minuted or until cooked though and slightly golden. 

Let cool

Slice whole cake in half by height then slice into squares (each square should have a top and bottom piece). layer cake, strawberry, cream, cake, strawberry cream. Serve and enjoy. 

Chicken "wing" drumsticks

• 1 large pkg. drumsticks or wings 
• 1 cup flour
• salt
• onion powder
• paprika
• season salt
• Oil

Mix together everything but the chicken and oil. Coat the chicken and bake at 350 for 30 minutes. Make the sauces now. 

Pour enough oil in a pan or pot to fry the drumsticks without them sticking to the bottom. 

Fry the chicken till golden and cooked through. Place on a paper towel to remove excess oil. Coat in sauce of your choice.

The traditional hot sauce goes great with this tomatillo ranch dressing as a dipping sauce.

Traditional hot sauce:

•  minced garlic
• hot sauce
• dash of cumin
• apple cider vinegar
• stone ground mustard
• Butter

Soy ginger hot sauce:

• soy sauce
• minced garlic
• grated ginger
• mustard
• honey
• sherry
• Butter

Garlic parmesan sauce:

• minced garlic
• white wine
• chicken stock
• butter
• Parmesan

Simmer all ingredients except butter (and parm) until reduced to about half liquid. Then add in butter till melted and take off the heat. Add in Parmesan after it cools slightly for the garlic parm sauce.