Author: ajeanneinthekitchen

I had every intention of making the Sweet Potatoes in Paradise from Dolly over at https://koolkosherkitchen.wordpress.com/, but …. that didn’t happen. Instead I turned them into a Peruvian delight by cooking them with lime butter. Next time Dolly. 🙂

I had some leftover green sauce from when I made my pollo la brasa Peruvian Chicken Con Salsa Aji Verde, but this time I used it for pork instead of chicken. The sauce is just as good on pork as it is on chicken. Since I love cooking in a theme, I turned the whole meal into a Peruvian style meal. I had the pork with the salsa aji verde, potatoes with lime butter and corn on the cob that I also rolled in the lime butter. !Esta muy delicioso!

Sweet Potatoes In Lime Butter

This delicious dish only requires a few simple ingredients.

2 sweet potatoes, peeled and sliced into thin rounds

1/2 red onion, sliced very thin

1 tsp chili lime seasoning, or to taste

salt & pepper to taste

paprika to taste

2 TBSP lime olive oil

2 TBSP lime balsamic vinegar

2 TBSP olive oil

2 TBSP butter

red pepper flakes to taste

fresh chopped cilantro

fresh chopped lemon verbena, optional

Get a large skillet very hot then add the butter, olive oil, lime olive oil and lime balsamic vinegar. Carefully place the sweet potatoes slices in the skillet, but do not overcrowd them. Add the onions and the seasonings. Cook for about 5-7 minutes on a medium heat, then carefully turn them over.

Add the cilantro and lemon verbena and gently mix in with the sweet potatoes. Cook for an additional 5-7 minutes, or until the edges are browned and they are tender.

Once they are tender, serve them along side your favorite main entree.

It is that time of year once again where my backyard is overflowing with lemon verbena. There is NO WAY I can use it all, but I try. I am throwing it into everything right now. It definitely adds a fresh lemony taste to sauces, salads and dressings. I love the fresh lemony taste and aromas it brings to everything. It is perfect for any summer dish.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Our neighbor has these beautiful, bright orangish/red and yellow flowers that get bigger and brighter every year. I have no idea what they are, but I LOVE them. They are so pretty. Every year, they cross over his fence and into our yard, and every year I keep hoping that they will drop some seeds into our yard too. But for now, all I can do is admire them from over the fence.

Color your world beautiful. Have a great day and make everyday great.

For Father’s Day, I brought a ton of donuts for the coffee cart. I always bring a lot of goodies, but every now and then I bring too many goodies and I have leftovers. Such was the case with the donuts. I had planned on bringing the leftover donuts to either the police station or the fire department, or both, but Pastor Matthew said to leave them for the VBS volunteers instead. They were forgotten by the VBS volunteers, so I brought them home and did what I do best, and I turned them into something completely different. I cut them all up and turned them into donut bread pudding, which was brought to this Sunday’s coffee cart. Once again, they were a big hit and were gone very quickly.

Donut Bread Pudding

Making bread pudding out of donuts is no different than making it out of stale bread. It is the same idea and concept, and just as delicious. This delicious treat only requires a few basic ingredients that we all have in our kitchens.

I used mostly the leftover chocolate donuts for this batch. I have more in the freezer to use for another time.

Preheat the oven to 350* F or 190*C.

Spray a 9×13 baking pan with cooking spray.

12 cups of stale or day old donuts, cut into small cubes

4 TBSP butter, melted

4 cups milk

8 eggs, beaten slightly

1 cup sugar

2 tsp cinnamon

2 tsp vanilla

Cut the donuts into small cubes. The smaller the donut cubes the softer the bread pudding will be. Mix all the other ingredients together well. Pour the liquid over the donuts and thoroughly mix together, making sure to completely soak the donuts and press the donuts into the liquid mixture. Let them soak for about 5 minutes.

Place the donut cubes into the prepared pan, then pour the liquid mixture over the donuts and firmly press it all into the pan.

Cover with aluminum foil and bake for about 30 minutes, then remove the foil and continue to bake for about another 30 minutes, or until the majority of the liquid has evaporated. You can serve this right away or place it in the refrigerator and serve later, though it is always better when served HOT! 🙂 I let mine cool completely then sliced them into 2×2 squares. I also added a dollop of whipped cream and drizzled melted chocolate over them to dress them up a bit.

Almost everything can be repurposed. All it takes is a little imagination and creative ingenuity, and then you can completely transform almost anything into something totally new and different.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Most of our Irises have come and gone already. I am very late in posting the pictures of them while they were in full bloom, but hopefully you can still enjoy them. The colors and varieties this year were just amazing. I love Irises. They were my mother’s favorite flower, so they always remind me of her. I always have to stop and admire them. She had so many different varieties and colors growing in our front yard.

Color your world beautiful, today, tomorrow and always.

Key limes are limes that are significantly smaller and have a bolder, more vibrant taste than regular larger Persian limes. Key limes are actually native to tropical Southeast Asia. they also known as the West Indian lime, Bartender’s lime, Omani lime, or Mexican lime, though everyone in the united States associates them with Florida. They are associated with Florida since they have been a part of Florida’s agriculture since the 1500’s. Today, however, most key limes are NOT grown in Florida, but are grown in Mexico and Central America instead.

Key lime pie is a very popular summer dessert all across America, and key lime bars are just another version of key lime pie.

Summer is officially here, so it is time to make summer desserts. I made key lime bars for my coffee cart. They were a HUGE hit! They all disappeared, once again, leaving none to take home for Larry and I to enjoy. That’s OK though. I make everything to share, and I can enjoy them vicariously through everyone else. 🙂

Key Lime Bars

Preheat the oven to 350* F or 190*C.

Spray cooking oil and/or completely coat a 9×13 baking dish with butter.

24 large graham cracker rectangles

4 TBSP pecans

2/3 cup sugar

1/2 tsp cinnamon

2 sticks or 1 cup melted butter

6 egg yolks

2 14-oz cans sweetened condensed milk

2 TBSP lime zest

1 cup key lime juice

Combine the graham crackers, pecans, sugar and cinnamon in a food processor and blend until it is all crumbled together and resembles coarse sand. Add the melted butter and pulse until it is all blended together well. Pour it out into the prepared pan and spread evenly with your hands. Press it down firmly. Bake for about 15 minutes. Remove from the oven and let it cool slightly while making the key lime filling.

Mix the egg yolks for 2 minutes or until light and fluffy. then add the sweetened condensed milk and beat for another 2 minutes. Add the lime zest and mix again for yet another two minutes, then pour over the graham cracker crust.

Put the pan back into the oven and continue to bake for about 15-20 minutes or until the filling is set.

Allow the pan to cool completely, then place it in the refrigerator for at least 2 hours before slicing and topping with whipped cream. Once it is sliced, prepare for it to disappear instantly. These will not be around long. Everyone will gobble them up in the blink of an eye. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

The prairie dogs are out and about, exploring their terrain. And there are lots of little prairie dogs out and about too. It’s prairie dog season. They are everywhere. These are all in my open space, behind my house.

Have a great day and make everyday great. ‘Til next time.

Last night we went to InVINtions A Creative Winery Video #17 – INVINtions, A Creative Winery with one of Larry’s brothers, Ron and his wife Sue. Instead of our usual afternoon wining, we went in the evening, after Larry got home from work. Ron and Sue had never been before. Before enjoying the wines though, we stopped in at Pollo Lima for dinner. Pollo Lima is just a couple doors down from InVINtions, so we ordered our food, then took in with us so we could enjoy our dinner and our wines together.

Pollo Lima is a fast casual restaurant that specializes in Peruvian food. Peruvian cuisine is famous for its incredible variety and bold flavors. From the bustling streets of Lima to the culinary richness of the Andes Mountains, Peru is one of the epicenters of fusion cuisine in the world.

As I was “working” and taking pictures of the restaurant, I introduced myself to Caesar, the owner. He is a very nice man, and was so excited we chose Pollo Lima for dinner. As Chef Hernandez was preparing our special ceviche, Caesar was there helping to explain the dish.

This Peruvian ceviche was made with sea bass, a special kind of Peruvian corn similar to hominy, grilled corn, sweet potatoes, peppers and huancaina sauce and cilantro. It was fun seeing Chef Hernandez prepare it right in front of me too. We ordered two of these specialty ceviches. !Esta mui delicioso!

There was also a lot of other action taking place in the kitchen as well. I don’t know what he was preparing, but I do know it was something delicious. Whether I flambe something in my own kitchen or I see someone else doing it, it is always a fun experience, as long as it is done by those who really know what they are doing.

Aside from our ceviche, we also ordered two of the empanadas de carne or two steak empanadas

and some Peruvian skirt steak with pasta pesto.

Ron and Sue had never been to InVINtions before, so they ordered flights of wine to taste, and tried to order things that would go with the meal. We have been members of InVINtions for years and years, so I just showed them what we were eating and said surprise me. They always take such good care of us. 🙂 It was yet another deliciously fun evening.

Pollo Lima is located at 9614 East Arapahoe Road, Greenwood Village. You can just pop in and order from the menu, or if you have a special event you would like to have them cater, give them a call at (303) 484-8712 or order on line at  pollolima.com. Caesar and crew would be more than happy to help you out. The food is delicious and the staff is very helpful and knowledgeable. You will definitely be in for a fabulous and tasty treat. Go! Enjoy the Peruvian dining experience. !Desfruitas! 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

As I mentioned in my last post Last Day of VBS 2023 we all gathered in the back for hot dogs to celebrate the end of a fun week. This year’s theme was “wild life”. And we had some last minute visitors who showed up to end the week with a bang. I got some great shots of them both.

Our first special visitor was a pair of gorgeous Red-Tailed Hawks, but I only got shots of one. He was posing for me.

Our second special visitor was a very large, very friendly moth. He let us all get very close to him and even let us hold him. He landed on the dress of one little girl too. She just loved it.

God made us all, large and small. It was a perfect way to end the week of wild life adventures and fun.

Our VBS session for 2023 is now successfully in the books. It came off without a hitch or a glitch. The kids all had fun, the volunteers all did a great job and now it it time to take a bit of a break before moving on to our next project. 🙂

Today’s events were for the parents and the kids, finished off with hot dogs. The kids got to show their parents all the fun things they did this week.

We also took pictures of the VBS crew, without whom, none of this would have been possible. And a special thanks to Lacy, our fearless leader whose vision made this all come together.

One of our volunteers made these for all the crew and brought them in this morning. She did a phenomenal job!

Great job Everyone!!!!! Now, let’s all get some much needed R & R.

Put some fun into everything you do, everyday. Have a great day and make everyday great. Stay safe ans stay well. ‘Til next time.

Last week, we had a guest pastor visiting from Nigeria, Africa. Our friends Dodi and Bob hosted a meet and greet BBQ for Obed. They provided the meats and everyone else was asked to bring a side dish. I decided to pull out some of my African cookbooks, in honor of our special guest, and make something from Africa. I made spiced-up jollof rice for him and everyone else to enjoy. He said it was very authentic and he really liked it a lot. Mission accomplished. 🙂

What is jollof rice? It is a dish from mainly Western Africa, made up of rice, tomatoes, onions, spices and vegetables, and can be made either with or without meat. It dates back to the 12th-13th centuries when the Senegambian region was ruled by the Wolof or Jolof Empire. It is believed to have originated in the fishing communities of Saint-Louis island, Senegal.

Jollof rice is a common staple dish loved by many different cultures in Western/Sub-Saharan Africa. It is most commonly considered a Nigerian or Ghanaian recipe but is also common in Mali, Senegal, Gambia, Liberia, and many other countries in the region. It is a popular dish at weddings and other social events and can be served as the main dish or as a side. The dish likely became popularized in Nigeria during the colonial period due to its popularity amongst British colonists. Jollof rice quickly became one of the most popular dishes in Nigeria due to its versatility and hearty flavor.

Jollof rice is similar to Mexican or Spanish rice, Caribbean rice and Jambalaya, or any place that has been influenced by African cooking.

Spiced-Up Jollof Rice

Start off my making a Malawi Curry, which is a blend of dry spices. Traditionally this is a VERY hot spice mixture. There are roughly 200 spices and herbs available for the North African housewife to choose from when suppling her spice pantry. The spices are purchased at a spice stall in the souks or shops found in the medinas or native quarters. The most popular and used spices in North Africa are usually cumin, caraway, garlic, coriander, saffron, wild ginger, white pepper, cinnamon, and red peppers, that range from hot, to HOTTER, to HOTTEST. This recipe will make a lot, so you can use it for plenty of other dishes too. DON’T use it all at once.

Malawi Curry

2 TBSP red pepper flakes

3 TBSP coriander

1 TBSP black peppercorns or ground pepper

3 TBSP poppy seeds

2 tsp mustard seed or ground mustard

1 TBSP cumin

1 TBSP turmeric

1 tsp cloves or 10 whole cloves

2 tsp cinnamon

You can use either whole or ground versions of these spices. If you are using ground versions, just blend them all together and set aside until you are ready to use them. If you are using them whole, place them in either a food processor or use a mortar and pestle to grind them up and then mix them together.

Spiced-Up Jollof Rice

1 1/2 cups uncooked rice

1 can red kidney beans or black-eyed peas, drained and rinsed

1 eggplant, salted and diced

1 tsp salt

butter and olive oil for cooking

4 jalapenos, diced and seeded

2 TBSP garlic

2 TBSP ginger

2 green bell pepper, diced and seeded

4 cups chopped tomatoes

1 cup chopped green beans

2 TBSP tomato paste

3 cups chicken or vegetable broth

2 TBSP cayenne pepper

1 tsp Malawi Curry

2 tsp hot pepper sauce or to taste

Dice the eggplant and generously salt, then let it set for 30 minutes. After 30 minutes, rinse all the salt off and pat dry with a paper towel.

Get a large pot very hot and add the olive oil and butter. Saute the green beans, peppers, and onions for about 2 minutes.

Then add the tomatoes, eggplant, garlic, ginger and seasonings. Cook for about 8 minutes.

Add the rice and saute for about 1-2 minutes, making sure it is completely coated with oil and butter. Then add the kidney beans and mix thoroughly.

Add the broth, bring to a boil, then cover and reduce the heat to a simmer. Continue to cook for about 20-30 minutes, or until most of the water has evaporated, making sure to stir occasionally.

This is supposed to be a spicy dish, but make it to your comfort level for the heat. Add a little butter and/or sour cream right before serving if you like too. This will help cut down the heat as well. You can add meat too if you like. We ate it both ways, with and without meat. Both ways were delicious. It was more like a jambalaya with meat.

This dish was a big hit with everyone, but Obed really raved about it and said it was very authentic.

Spice up your days and make them fun. Stay safe and stay well. ‘Til next time.