Skillet Granny Smiths & Cheddar

1 granny smith apple
coconut oil

thin sliced strong cheddar cheese

handful raw pecans, crumbled

drizzle of honey (optional)

This is another one of those ridiculously--and I do mean ridiculously--easy dishes.  If you like the combination of sharp cheese and tangy granny smith apples on salads, you'll love it in dessert.  Pecans add some crunch and, if you want to be especially decadent, a drizzle of local honey (or some from your Pop-Pop's bee hives) really tops everything off.


Slice the apple thinly and heat it in the coconut oil over medium-low until the fruit is soft or lightly browned.  Turn off the heat and toss the pecans in the pan with the apple.  Serve, topping with the cheese and honey.  Toss briefly to mix.  Serves 1-2.

Icebox Key Lime Tart (Gluten-Free)

1 package Neufchatel or cream cheese

1/3c. lime juice or from 5 key limes

1 can sweetened condensed milk
1tsp. rum or vanilla extract

For the crust:

10 dates (5-6  if they are Medjool)

1/2c. pecan halves

You know all those recipes out there that use coconut milk and avocado and all those yummy things in Key Lime Pie? Well, before resorting back to my tried-and-true favorite, I attempted them and it just wasn't the same.  So I accepted that sometimes an exception must be made, and a girl's just gotta eat sweetened-condensed-milk-filled, citrus-summer goodness.  The filling is my mom's recipe; when I was growing up there was no birthday party complete without both a Key Lime Pie and a pan of brownies (what can I say, not a cake kinda girl).  Fresh whipped cream and almost any kind of berry or tropical fruit goes well on top of this confection, and if you're not concerned about flour a graham cracker crust is the more traditional route.

This couldn't be easier to throw together.  Blend the filling ingredients with a hand mixer.  Process the crust ingredients in a food processor until the mixture somewhat clumps together when pinched.  Spread the crust mix on the bottom of a pie pan and flatten. Pour in the filling ingredients and top with fruit, whipped cream or both.  Let set in the fridge for at least an hour before serving.

Chicken & Mango Crepes with Lime Cole Slaw

Savory Basic Crepe recipe
(or
homemade corn tortillas)

1/2lb. chicken breast

sea salt & black pepper to taste

1 mango, peeled & chopped fine

1 jalapeño, diced

For the cole slaw:

3 spoonfuls full-fat yogurt

juice of 1/2 lime

1/4 green cabbage, chopped fine
sea salt & black pepper to taste

You may have noticed I'm on a bit of kick recently with the Baja Mexican food.  It's actually new for me, since I grew up with New Mexican food that generally involves green or red chile and a lot of cheese. But I'm getting to really like the lighter flavors of tropical fruit paired with chile and dry chicken (as opposed to it swimming in sauce).
This was pretty good as a crepe recipe, but if you're so inclined or need something more portable it would be perfect wrapped in a fresh corn tortilla.


Sprinkle the chicken breast with salt and pepper and bake at 400° for 35 minutes.  Mix the mango and  jalapeño and cook your crepes.  Toss together all the slaw ingredients.  Shred the chicken with a couple forks when it's done, then fill each crepe with some chicken and a spoonful or two of the mango mixture.  Roll each crepe and top with the slaw; makes about 6.

Roast Pancetta-Wrapped Chicken & Date Sauce

1 large chicken breast, cut in half

2 thin slices pancetta

Boucherondine, or other soft cheese such as goat

coconut oil

sea salt & black pepper

For the sauce:

1/4c. chopped dates

1/4c. balsamic vinegar

slightly over 1/4c. water

This recipe has got to be one of the easiest elegant dinners ever, and it got better reviews than I think any of my other date night concoctions have.  I served it with mixed greens tossed with olive oil, balsamic vinegar, salt and pepper, with a chardonnay to drink.  I used the less-sweet variety of dates from the bulk foods section of Whole Foods; the medjool dates may be a bit too sugary for this.  The Boucherondine is also available at Whole Foods at a decent price, but goat cheese would work just fine if you don't feel like hunting it down.
Simple, elegant, healthy and hardly any work--now this is my kind of recipe.

Rub the chicken  breast halves with a bit of coconut oil and set in an oven-safe dish.  Top each with a few slices of Boucherondine, then cover with a slice of pancetta, tucking the ends under to make sure it stays put.  Cook at 400° for 35 minutes.
Meanwhile, put your chopped dates, balsamic vinegar and water in a frying pan (mine happened to have that morning's bacon grease in it, which added a nice flavor to the sauce but isn't necessary).  Cook on low heat until the sauce starts to thicken.  When the chicken is done, plate it and spoon the date sauce over the pancetta. Sprinkle some sea salt and black pepper over it, then sit back and wait for the sounds of approval from your dinner guests.

Isla Nachos

Island Pulled Pork:

1 1/2lbs. pork stew meat

1/2 onion, chopped

1/4c. coconut milk
1 tomato, diced

1/5c. cider vinegar

3oz. tomato paste

1tbs. paprika

1tsp. red pepper flakes

1tbs. Worcestershire sauce

1/2c. chopped pineapple

sea salt & black pepper to taste

Pineapple Salsa:

1/2c. finely chopped pineapple

1/2 bell pepper, diced

1/6 onion, diced

1tbs. chopped green chile

1 small clove garlic, minced

juice of 1/3 lime

chopped fresh cilantro to taste

sea salt to taste

Fixin's (All or Some):

2 plantains-worth of Plantain Chips

1 mango, sliced and grilled until lightly charred

1 avocado, sliced

4 strips bacon, crumbled

dollop of full-fat yogurt

1/2c. shredded pepper jack

Ok, this recipe makes a lot. A LOT. I even shared it between two and there's still leftovers, which suits me fine since I rely on them during the week-- even with the half amounts I've listed here, you'll likely have extra.  It's perfect for a crowd, but don't be afraid to stick the salsa or the pork back in the fridge for another day.  Some quick tips and tricks:
1) It's going to seem like there's not enough liquid in the crockpot to cover the pork and make sure it doesn't get dry.  But if you add more, you WILL end up with stew that you have to strain the meat out of (which leaves some very yummy sauce/broth for later use...)
2) Also, if the plantains don't have quite the crisp you're looking for, toss them in the frying pan in some olive oil for a bit.
3) Finally, if you're not feeling lazy it creates a finer texture if you put about half the pineapple salsa in the food processor for a few quick pulses and then mix it back in with the chunkier half.

First off, toss the pork ingredients in the crockpot for 8 hours on low.  About an hour before you'd like to eat, start chopping and peeling-- put the plantain chips in the oven, toss together the pineapple salsa, and slice the avocado.  Cut up some mango strips and put it on the grill (or George Foreman) until it has light char marks, then dice it into smaller pieces.  Fry up some bacon while you're waiting for the mango to grill.  When the plantain chips are ready, put them on a plate and start layering shredded cheese with all the other ingredients.  Top with some more cheese, pop in the oven on LOW (unless you want to shatter your plate!) for about five minutes, until everything is melted together in one delicious tropical mess.