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halibut fra diavOlO

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Fra Diavolo means “Brother Devil” in Italian.

In America diavolo sauce is generally used with shrimp or lobster but fish pairs extremely well with it. We’ve tried it with halibut and cod, both were very good. You can use any mild fish you choose…I just love halibut.

I love spicy food so this was immediately a favorite of mine.

I first fell in love with diavolo sauce in Denver on a pizza, and discovered Giada De Laurentiis’ recipe for shrimp fra diavolo but my husband doesn’t like shrimp so I made an adjustment and came up with this recipe which is now a go to. Seriously, I want to try diavolo sauce on everything! lol

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dulce de leche cOld brew iced cOffee

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Have you made cold brew coffee before? It’s super easy, besides the time it sits in the fridge to steep it takes about 5 minutes. How about using coconut water instead of plain old water?

If you’ve never tried either now is the time and I recommend using coconut water-it gives a bit more depth of flavor.

You can make this recipe using water, and you can steep the coffee grounds for 12 hours at room temperature…however when using coconut water you need to refrigerate it for 24 hours.

Cold brew is a concentrated coffee so you will need to dilute it with equal parts milk or water depending on what type of drink you want…play with flavors to make all kinds of coffee house drinks!

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mexican spice dark chOcOlate covered almOnds

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I don’t generally crave the candy bars in the checkout aisle at the grocery store…but this past year I discovered that Dove has chocolate covered almonds that are dusted with cinnamon that I cannot resist.

Unfortunately they sell them in the checkout aisle of my local store and I give in to the temptation every so often. They are so delicious!! I can’t get enough of them.

This is my spin on making them at home but instead of dusting with just a bit of cinnamon I go all out and dust them in my Mexican spice blend. Try not to eat the whole bowl if you make these.

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rOtisserie chicken quesadillas

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Cinco de Mayo has never been something that I’ve celebrated however I love Mexican food!

UNESCO (United Nations Educational, Scientific and Cultural Organization) designated Mexican cuisine as a cultural treasure right along with French food…and I want to branch out and start learning how to make more traditional Mexican dishes.

I remember when I was younger going over a few of my friends homes for dinner or sleepovers and watching their families make tamales from scratch and a few other dishes…I think of it from time to time- they were so good!

While this recipe isn’t traditional Mexican food it’s still pretty darn good! I don’t fry them in butter or oil, I cook them on a skillet dry which makes them nice and crisp without all the grease. You can pretty much add whatever fillings you want in a quesadilla, this is my favorite though. Give me a bowl of guacamole to dip the wedges like a chip and I’ll go to town!

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raspberry rOsé walnut chOcOlate cOOkies

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Want to impress someone? As if the name alone doesn’t make you feel sophisticated, the taste will up the ante of your clout to anyone you serve these to.

In January Dove came out with six new chocolate bars and for this recipe I used the Raspberry Rosé Dark Chocolate that Dove describes as “sweet pink layer with raspberry and rosé over silky smooth Dove chocolate.” Well…I’m a big fan of Dove chocolate and when I passed by these new chocolate bars in the store they screamed out at me and I had to try one. I’ll be going back soon to try the other flavors as well, but for now…just enjoy these sophisticated cookies. 🙂

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carrOt cake cupcakes with white chOcOlate buttercream

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Everyone’s Easter egg hunt should end with a sweet treat like these carrot cake cupcakes.

They are super moist and delicious, and instead of the overly sweet american cream cheese frosting you usually find with carrot cake these babies are swirled with a Swiss meringue buttercream with white chocolate drizzled in. That’s right…and you won’t miss the cream cheese one bit!

While I can’t take credit for this recipe because it’s the master baker Ron Ben Isreal’s recipe, I did convert it from a cake into cupcakes.

Did you know that carrots have been used in cakes as sweeteners since medieval times? We’ve come a long way since then…but a good thing never gets old when it comes to food, it just gets reinvented.

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