Turkey Picadillo

This is my new go-to taco meat. I have been making this since having it at a friend’s house and questioning him closely on how it was made. Traditional picadillo is made with ground beef, and calls for a potato instead of carrots. I make it that way sometimes as well, but developed this version since we usually eat more poultry than beef at home. You’ll notice some flexibility in the ingredients and their amounts. Make this to your taste. If you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if you aren’t sure about the number of garlic cloves—add or subtract! Serve this traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with a spoon. Picadillo keeps well if refrigerated for leftovers, and microwaves easily, so don’t be afraid to make a lot!

Chinese New Year Candy

 These were brought to a women's retreat I attended recently, and, oh my stars, were they delicious! Upon my first bite of one of these scrumptious morsels, I decided I wasn't leaving without the recipe.

Lemon Vinaigrette

 Discovered this in a friend's refrigerator and have been pestering her for the recipe ever since!

Smoked Fish

 Inspired by our vacations to the shore of Lake Superior where the smoked fish is amazing and must be featured in as many meals as possible, from dinner in the dining room to picnic on the sailboat. I cobbled this recipe together from several I found online. This requires brining overnight, so prepare in advance!

Simply Marvelous White Chicken Chili

Perfect for a rainy day.  Heat it up to your taste with the Tabasco- I usually go for the maximum amount, but then, that's my preference.

Roasted Butternut Squash, Italian Sausage, and Kale Soup

I needed to bring soup to an event at church and had a few different cravings rumbling around in my mind. This is the result of what I had on hand paired with those cravings.

Marsha's Fish Stew

My sweet friend Marsha brought this stew to us for dinner one day when we were in need. I asked her for the recipe as soon as I finished my first serving. She said she's never written it out before, so, after making it twice, and adding some broth to make it a bit soupier, here's my recording of her delicious fish stew. I hope the collaboration does justice to her marvelous culinary ingenuity.