koko's corner

This beautiful cookie has a little surprise for you; after you enjoy the lemony, cornmeal goodness, the cayenne sneaks up on you. But, I bet you can't eat just one. 

Cooling, getting ready for my tummy. 

If you don't have any cayenne pepper, go get some now, I'll wait, then we can get baking...

Have some leftover pot roast? Well, grab an onion, some jalapeños, a few eggs, and get ready for some good eats. Oh, and don't forget the tortillas. 

Machaca breakfast burrito; what a great way to start the day. 

Let's get cooking...

Nothing beats them, and they are so easy to make. 

Hot off the griddle

Got some flour? let's get going...

Last night we had enchiladas for dinner. I used my Enchilada Sauce of Three Chiles recipe, was it every wonderful. Speecy spicy, but wonderful. 

Chilaquiles topped with a sunny side up egg. 

Have any leftover enchilada sauce? let's get cooking

In my readings about the health benefits of chia seeds, I've run across some pretty good looking recipes. Here's one I want to share with you. 

I'm not saying it's outstanding or anything, but I'm on my second one. 

Here, I want you to make one...

Beautiful carrot tops, too beautiful to throw away. Not really knowing much about them, I decided to ask my cooking group, and do a bit of Google-ing to see what they are all about. 

I found out that besides being highly nutritious, they can be a bit bitter. The greens I have aren't really all that bitter, might be because I bought organic baby carrots. 

After a bit of poking around the net, and talking to my cooking group, the majority of whom thought I should feed it to the horses or compost pile, (peasants, I tell ya, peasants) ;-) I decided to add them to some basil and make a citrus-y pesto. 

In a food processor, add one cup of carrot tops, minus the stems, one cup of basil, one third cup of toasted pine nuts, two cloves of garlic, the zest of half a mandarin orange, and the juice from that half of the orange. With the processor running, drizzle in enough olive oil to make a smooth paste, add about one third cup of Parmesan cheese and pulse a couple of times. Remove to serving bowl and add half a teaspoon of salt. 

It's really wonderful, the citrus lingers in the background and adds a bit of freshness. 

Today's lunch was a grilled wild caught swordfish steak served on the pesto. 

OMGosh, you have to make it. 

And that's that 

Salted green plums, swimming in Tapatio sauce with a little salt, add it to your tapas list.  

That's all there is to it, green plums, Tapatio and salt. 

I just wanted to share this with you real quick.

I gave myself a little break, and visited my friend Squeaks last weekend. We hit up the Irvine Farmer's Market and I discovered them there. Wait 'till you see the killer knife I bought while I was up there. 

I'm still buried in school work, and my final project is due next week. See ya soon. 

And that's that