Pan Fried Jerk Salmon

I love this recipe for jerk salmon, which I found years and years ago at a small natural food store back east. I've lost the recipe card but this recipe comes close. If I buy sockeye salmon, this is how I like to prepare it - its firm flesh holds up to pan frying without falling apart, and I think the jerk sauce compliments its robust flavor very well. This jerk sauce is not spicy - you can

Cranberry Chocolate Chip Bar Cookies

Maybe it's that time of the month. I can't seem to get enough of these bar cookies. I've made them several times and have yet to get bored. Bar cookies are blessedly low maintenance - they stay in the pan, cool in the pan and are served out of the pan. They make the kids happy. They make the husband happy. And that makes me happy. Plus, they taste good. I like these better so far than

Drop Biscuits - Gluten Free & Vegan

Here's a quick and easy biscuit recipe for busy nights. I love drop biscuits for their serious no-fuss quality, and this one is as simple as it is tasty. The inspiration for this recipe can be found here. The girls love these biscuits at any time of the day - for breakfast with margarine, honey and fruit, as biscuit sandwiches for lunch with deli meat, for tearing into bits and dipping into

A Gringa's Homemade Salsa

I love salsa. However, the stuff you can buy in stores is much too watery for Navajo Tacos. So I made my own. I tried to follow a friend's directions for making it from memory...all I remember was him saying "throw in a little of this and a pinch of that". As a native Californian, he's more authentic in the Mex arena than I am (ye olde Yankee). I went with my memory anyway. It turned out

Pulled Pork for Tacos

I work on weekends, all weekend long, and I've been embracing my crock pot more and more as a dinner-helper. One of my favorite things to make is pulled pork because it's so easy and mindless. I usually dump some salsa on the bottom of the crock pot, place a 2 1/2 pound pork loin on top, and dump more salsa on the top of that. Cover, cook on low for 6 hours, and viola! Dinner is ready!