caferosegarden

Chipotle Chicken Sandwich

Chicken sandwiches are the perfect summer recipe. Chef tip: soak the chicken breasts in buttermilk to help tenderize the chicken. INGREDIENTS For the sandwich: 1 head of lettuce 2 tomatoes, sliced 1 jar of sliced dill pickles 6 brioche buns 2 avocadoes, peeled and sliced 1 white onion, sliced For the chicken: 2 lbs. chickenContinue reading “Chipotle Chicken Sandwich”

Lemon Honey Baked Salmon with Blistered Tomatoes, Roasted Potatoes, and Hollandaise

This recipe is a great way to use up the extra lemons and thyme in your pantry. The chicken broth adds a savory flavor and helps the salmon absorb the lemon. You will love the smells that fill your kitchen with this recipe. INGREDIENTS For the lemon baked salmon and tomatoes: 2 lbs. sockeye salmonContinue reading “Lemon Honey Baked Salmon with Blistered Tomatoes, Roasted Potatoes, and Hollandaise”

Red Velvet Cake

Just in time for Valentine’s Day, this follower request has a delicious cream cheese icing and velvety cake. INGREDIENTS For the cake: 3 1/2 cups flour 2 cups sugar 1 cup butter 1 1/2 cups buttermilk 3 eggs 4 Tbs hot water 1 1/2 tsp baking soda 4 Tbs cocoa powder 1/2 tsp salt 3Continue reading “Red Velvet Cake”

Steelhead En Papillote with Mangoes & Fennel Seeds

Aside from salt baking, this is one of my favorite ways to cook fish. En papillote is a method of baking that retains more flavor and moisture than other cooking methods. INGREDIENTS 2 lbs steelhead trout 1/2 red onion, sliced 2 mangoes, chopped 4 Tbs olive oil 4 splashes of white wine 2 red chilis,Continue reading “Steelhead En Papillote with Mangoes & Fennel Seeds”

Snickerdoodle Cookies

This is a super easy cookie recipe. You probably already have these ingredients in your kitchen! INGREDIENTS For the cookie dough: 2 cups flour 1/2 cup white sugar 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 2 eggs 4 Tbs vegetable oil 1 tsp vanilla For the cinnamon sugar: 1/2 cup whiteContinue reading “Snickerdoodle Cookies”

White Chocolate Chip Raspberry Scones

I decided to create a breakfast recipe to bring something new to the blog. These scones were a delicious addition to weekend brunch. I hope you enjoy this recipe. INGREDIENTS 1 pint of raspberries 1 cup white chocolate chips 2 cups flour 4 Tbs sugar 4 tsp baking powder 1/4 tsp baking soda 1 tspContinue reading “White Chocolate Chip Raspberry Scones”

Kobe Beef Stew with Garlic Mozzarella Bread

A hearty beef stew for the cold winter months. Serve with a red wine and soak up the savory broth with the toasted garlic mozzarella bread. INGREDIENTS For the stew: 3 lbs Kobe beef, cubed 1 lb potatoes, cubed 1 lb carrots, chopped 1 lb peas 1/2 onion, diced 4 cloves garlic, crushed 1 TbsContinue reading “Kobe Beef Stew with Garlic Mozzarella Bread”

Sautéed Halibut with Lemon Bacon Risotto, Jalapeno Salsa, and Hollandaise

I made this recipe over the Thanksgiving holiday and it was a hit with all my relatives. The only aspect that wasn’t a hit was when I accidentally ate a raw jalapeno. Spicy! INGREDIENTS For the fish: 2 tsp cayenne 2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp garlic powder 1 tspContinue reading “Sautéed Halibut with Lemon Bacon Risotto, Jalapeno Salsa, and Hollandaise”

Crème Brulee with Strawberry & Raspberry Compote

If you love a rich pudding then you’ll love this crème brulee. Crispy on top with a creamy vanilla inside, and topped with a sweet berry compote. I hope you enjoy this dessert! INGREDIENTS For the Crème Brulee: 2 cups whole milk 2 cups heavy cream Seeds from 2 vanilla beans OR 2 tsp vanillaContinue reading “Crème Brulee with Strawberry & Raspberry Compote”

Braised Pork Belly with Mashed Yams, Apple Cider Glaze, and Beet Chips

Whether it’s the buttery pork or the fall vibe, this dish is especially good on a cold night. Bonus, if you have pet chickens, they’ll get to eat the celery stems of your celery leaf garnish. INGREDIENTS For the pork: 1 lb pork belly 2 Tbs butter, melted 1/2 cup brown sugar 1 Tbs cayenneContinue reading “Braised Pork Belly with Mashed Yams, Apple Cider Glaze, and Beet Chips”