Toasted Coconut Biscotti
These crunchy biscotti with macadamia nuts will be your favorite treat with or without coffee!

• CourseBreakfast, Brunch, Sweets
• CuisineAmerican

Servings
30 
Ingredients

• 3 cups toasted sweetened coconut
• 4 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon ground nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2/3 cup coconut oil melted
• 1 tablespoon Malibu or coconut rum
• 1 tablespoon vanilla
• 1/2 teaspoon coconut extract
• 2/3 cup coconut water
• 1 cup macadamia nuts
• 1 cup white chocolate melted

Servings:
Recipe Notes1. Preheat oven to 350°. Toast coconut flakes in a dry pan overs med-low heat until it is golden and fragrant. Be careful not to burn it. Let cool.
2. In a large bowl, whisk 2 1/2 cups of the coconut with the flour, sugar, nutmeg, baking powder, baking soda and salt.
3. Mix in the coconut oil, Malibu rum, vanilla, coconut extract, and coconut water. Stir in the chopped macademia nuts and knead together with your hands.
4. Form 4 flat loaves about 8" X 4" on lined baking sheet. Bake until loaves are golden brown about 20 minutes.
5. Remove and let the loaves cool before slicing into biscotti size cookies with a serrated knife on a cutting board. Handle carefully so they don't fall apart. Place cookies back on baking sheet in rows, cut side down.
6. Reduce the oven temperature to 300° and return to the oven. Bake for 7 minutes and then remove and turn them over to bake other side. Bake for 7 more minutes and then remove to wire rack to cool.
5. Melt the white chocolate in the microwave for about a minute. Put in piping bag or a ziploc bag with the corner tip snipped. Pipe white chocolate on top of biscotti and then dust with remaining coconut flakes.

Lemon-Anise Biscotti
Drizzle or dip in white chocolate!

• CourseBreakfast, Brunch, Sweets
• CuisineAmerican, Italian

Servings
14 biscotti
Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon vanilla
• 1 teaspoon anise extract
• 1 teaspoon lemon extract
• 1 tablespoon anise or fennel seeds toasted
• 1 zest of one lemon

Servings: biscotti
Recipe Notes

1.  Preheat oven to 350°.  Line baking sheet with parchment or Silpat.
2.  Whisk eggs and sugar together in a medium bowl until pale yellow.  Stir in lemon zest, vanilla, lemon extract, and anise extract.
3.  In a small bowl whisk flour, baking powder, and salt.
4.  Stir dry ingredients into wet ingredients to form a sticky dough.  Dampen  your hands to keep dough from sticking when forming loaves.
5.  Scoop out half of the dough onto baking sheet.  For 2 flat loaves about 4" wide and 8" long.
6.  Bake for 30 minutes until they are golden brown.
7.  Remove from baking sheet with a large spatula and place on cutting board.  Let cool for a few minutes then slice into biscotti size cookies with a serrated knife.
8. Return to baking sheet and bake at 325° cut side up for 7 minutes per side.
9. Cool completely on a wire rack.  If desired, drizzle with melted white chocolate.
10. Can be stored in a sealed container for up to one month... but they won't last that long!

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 New Mexico Pinto Beans
New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of people. Happy people!

• CourseSides
• CuisineMexican

Servings
12 Cook Time
3-4 hours
Ingredients

• 4 cups pinto beans
• 1 quart  chicken broth
• 6-8 slices of bacon
• 6 garlic cloves finely sliced
• 1 jalapeno chopped
• 3 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1  tablespoon chili powder
• 1 tablespoon dried oregano
• 2 cans Rotel tomatoes with peppers
•  salt to taste

Servings:
Recipe Notes1. Rinse beans and then cover with water to soak over night.
2. Drain beans in colander.
3. Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
4. Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
5. Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
6. Taste and season with salt to taste.

Cold Fried French Fries
Perfect french fries begin in cold oil, but magically fry up to perfection!

• CourseSides, Techniques
• CuisineAmerican

Servings
6 
Ingredients

• 4 Yukon gold potatoes
• 5 cups peanut oil
•  sea salt

Servings:
Recipe Notes1. Scrub potatoes and pat dry.
2. Sqare off ends of potatoes and then cut them into thin fries.
3. Fill large pot with oil.
4. Drop chopped fries into cold oil, covering fries.
5. Heat oil to medium high and bring to boil.
6. Do not stir until fries begin to turn golden brown.
7. Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
8. Drain on paper towls and then sprinkle with sea salt.

Mango Jalapeno Salsa
Spicy sweet mango salsa will take your tacos or chips and dip to the next level!

• CourseAppetizer, Dips, Sauce, Sides
• CuisineMexican

Ingredients

• 3 roma tomatoes chopped
• 1 jalapeno chopped
• 1 cup chopped mango
• 1/2 red bell pepper chopped
• 1/2 cup red onion chopped
• 1/2 cup cilantro chopped
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1 lime zested & juiced
•  salt & pepper to taste

Servings:
Recipe Notes1. Add roma tomatoes to a deep bowl and blend with an immersion blender. Add salt & pepper.
2. Add the rest of the ingredients and refrigerate for at least 30 minutes prior to serving.
3. Serve with warm tortilla chips.

Southern Pea Salad
Southern Pea Salad was a favorite of ours growing up... I love it with BBQ!

• CourseSalads, Sides
• CuisineAmerican

Servings
6 people
Ingredients

• 1 lb frozen peas
• 3/4 cup mayonnaise
• 1 cup cheddar cheese diced into little cubes
• 1/2 red onion finely chopped
• 1 diced roma tomato
• 1 cup  chopped black olives
• 1/4 cup chopped basil
• 2 chopped hard boiled eggs
• 1 pot of boiling water
• 1 teaspoon salt, Tajin, or Lawry's Seasoned Salt
• 1 teaspoon freshly ground pepper

Servings: people
Recipe Notes

1.  Bring pot of water to boil and add the bag of frozen peas.  Blanch for a few minutes and then drain and add to bowl of ice water to stop cooking.
2.  Drain water and then add peas to mixing bowl.  Add all the remaining ingredients and stir to combine.  Adjust seasoning.
3.  Refrigerate for at least an hour before serving.

Hot Pickled Pepper Relish
This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!

• CourseDips, Sauce, Sides, Techniques
• CuisineAmerican

Servings
1 1/2 cups
Ingredients

• 3 cups chopped bell peppers red, orange, yellow
• 1 red onion chopped
• 2 jalapeños chopped
• 5 cloves garlic crushed
• 2 cups apple cider vinegar
• 2 tablespoons tarragon vinegar
• ¾  cup sugar
• ¼  cup brown sugar
• 1 teaspoon red pepper flakes
• 2 tablespoons whole mustard seeds
• 1 tablespoon whole cumin seed
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 tablespoons olive oil

Servings: cups
Recipe Notes1. Finely dice bell peppers, onions, and jalapeños.
2. Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
3. Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
4. Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
5. Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
6. Will keep refrigerated in a jar for about a month.

Roasted Red Potatoes
These potatoes are easy and tasty- they make a great side for steaks or burgers!

• CourseSides
• CuisineAmerican

Servings
4 people
Ingredients

• 20 small red potatoes
• 4 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly gound pepper
• 2 teaspoons chopped rosemary

Servings: people
Recipe Notes

1.  Preheat oven to 375°.
2. In a medium bowl toss all of the ingredients.
3.  Spread out on a baking sheet and bake for 20 minutes until crispy and brown.

Happy Slaw
Customize your Happy Slaw with your favorite herbs and nuts. Happy Slaw pairs well with BBQ Pork or Chicken!

• CourseSalads, Sides
• CuisineAmerican

Servings
4-6 servings
Ingredients

• ½  head cabbage
• ½  red bell pepper chopped
• ½  yellow or green bell pepper chopped
• ¼  cup your favorite herb chopped
• ¼  cup your favorite nut chopped
• ¼  cup grapes or raisins

Dressing

• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon sugar
• 2 tablespoons olive oil
• ⅔  cup sour cream
• 2 tablespoons chopped herbs
•  pinch of salt & pepper

Servings: servings
Recipe Notes

1.  Whisk cider vinegar, dijon mustard, sugar, salt, salt & pepper.  Drizzle in olive oil while whisking to form an emulsion.
2.  Mix in sour cream and herb that corresponds to the herb in the salad.
3.  Toss dressing with chopped slaw ingredients- don't overdress!

Cast Iron Corn Pudding
Creamy corn pudding makes a wonderful side dish, top what's left with a fried egg for breakfast tomorrow!

• CourseSides
• CuisineAmerican

Servings
3-4 
Ingredients

• 2 cups fresh or frozen corn
• ¾  cups heavy cream
• 2 large eggs
• 2 tablespoons flour
• 4 tablespoons butter
• 1 tablespoons sugar
• 1 green onion chopped
• 2 slices crumbled cooked bacon
• ½  cup grated cheddar cheese

Servings:
Recipe Notes

1. Add butter to cast iron skillet and place in 350° oven to melt.
2. Combine all of the other ingredients in a mixing bowl.
3. Add the melted butter to the mixture and then pour the batter back into the skillet.
4. Bake at 350° for 40 minutes until golden brown. Garnish with chopped scallions