Chipotle Plum Sauce

While out shopping one day, I went into a store that had a section of random food items, one of which was a bottled chipotle plum sauce. So out of curiosity; I bought a bottle. I served the sauce with broiled tilapia for dinner one night and my daughter loved it. Actually, she raved about it. Unfortunately, when I returned to the store to buy more bottles of the sauce, there were none left. So I decided to make it myself.

This sauce is so flavorful and versatile; its uses are limitless. We’ve used it with chicken, fish, pork, as a dipping sauce for egg rolls, crab Rangoon, toasted ravioli, basically anywhere we’ve wanted something sweet, spicy and slightly sticky. The sugar to acid ratio is just right, and not as overly sugary as some bottled sauces can be. Even more importantly, its daughter approved!

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Buttering You Up

Variety is the spice of life, especially when it comes to food. So what better way to add spice to your plate than these, sweet, savory flavor infused butters? Each option is super easy to make and can be stored in the refrigerator for up to two weeks while your imagination explores creative ways to cook with them. I’ve added a few suggestions for each flavor to get you started.

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Habanero Dust


This is it – the end of my spicy habanero recipes from the garden this year. Looking back over the past several weeks, there’ve been some delicious dishes I know I’ll be making again. I hope you will too!

It seems a bit odd having a recipe with only one ingredient and one step, however, I decided to post it because I’ve used this habanero dust a lot more than I expected I would. I sprinkle it on everything; pizza, pasta, sliced tomatoes – anywhere I want a little kick to my taste buds instead of just salt and pepper.

And it all started with an experiment. I had hundreds of peppers lined out on my counter one day and I thought, “I wonder how well these would dry for a seasoning?” So I fashioned up a tether line using two bottles of wine as my holders, two wood martini picks stuck into the corks, a long piece of kitchen string and about 30 assorted peppers strung up between the bottles. They looked very pretty strung up on the window sill above my sink. Then I waited, and I waited, and I waited. About six weeks later, the peppers were dry and ready for the final step.

The powder will store for months in a tightly sealed jar so grind up a batch and see what you come up with!

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