Tomatoes and avocados

Tomatoes are a beautiful fruit, great in savory dishes to add color and sweet flavor. Today I am going to share a simple trick about tomatoes…salt them.Cut up your tomato(s) and put a bit of salt on them befor using them in your recipe and the salt will help bring out the tomatoes juicy flavor.But remember, putting salt in your tomatoes makes them salty so use less salt in your recipe the tomatoes go in, dont over salt!
Another trick is to put lemon or lime on your avocados.This acidity adds flavor and prevents browning.
Happy cooking!




  • 1 -15 ounce can of chickpeas
  • generous 3/4 teaspoon of salt
  • 1/2 a teaspoon of fresh black pepper
  • 7 teaspoons of lemon juice
  • 8 teaspoons olive oil.

optional: lemon pepper, garlic powder, dried parsley (1 quarter of a tsp. each).

Wash chickpeas ¬†well and place in a blender with the oil, lemon juice and seasoning. Puree or “liquefy” for about a minute then taste to ensure your seasoning choices.

If you desire a more creamy texture/taste add a couple small spoons of plain greek yogurt until the mixture pleases you.


This hummus is terrific on lamb patties as shown above (recipe coming soon), chicken or just plain crackers.

Happy cooking!

Wishing you all a tasty week!




  • Corn – 4
  • one small chopped onion
  • 3 tablespoons honey
  • 3 tablespoons lemon juice
  • 1/3 of a stick of butter
  • 1/2 cup goat cheese
  • a teaspoon of each salt, black pepper and garlic powder
  • a small tomato-diced
  • optional: a big handful of chopped cilantro, a few cloves of minced garlic.

Put the corn in boiling water and boil for 5 to 8 minutes. When it is done boiling set the corn aside to cool and dump out the water.

Use a sharp knife to take the kernels off the cob and then put the corn in the same pan with the butter, lemon juice and seasoning. Take the back of your knife and scrape the cob to gather all the corn juices. Add that in with the chopped onion and tomato (if added the cilantro).


Leave the corn to simmer for about 5 minutes, when the corn is almost done add in the honey and plate, before serving top with goat cheese and fresh black pepper.

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When I go to a dinner party or am craving a snack, Bruschetta is my all time favorite. Bruschetta is usually crispy bread with meats and cheeses on it.
Most people tend to let people make their own bruschetta by laying out tomatoes, various cheeses and meats.

These bruschettas are made before guests arrive and are my all time favorite.


For this first bruschetta you will need a skinny loaf of bread, italian bread is great.
I usually make 2 pieces per guest so for a family of four make about 8 pieces.
A package of goat cheese, preferably herb goat cheese.
A handful of arugala,
a couple herilum tomatoes (when in season otherwise use regular tomatoes.)
A bit of salt and fresh pepper.

For the dressing use
1 tbs. Dijon mustard
1 tbs honey
1 tbs oil
1 tbs red wine vinegar.
1 tsp. lemon juice
Pinch of salt and pepper

Start with the loaf of bread cut in small slices on the diagonal.

Drizzle some olive oil on them and pop them in a 300 degree oven or toaster to get slightly browned. (about 5-10 minutes)

While the bread is toasting wash the tomatoes and cut them in half , or in bite size pieces and sprinkle the centers of the tomatoes with a tiny bit of salt.

When the bread is ready wait for it to cool and put it on the serving plate, spread a small spoon of goat cheese on each of the pieces. Top the pieces with a large handful of washed arugala. Top the arugala with the cut up tomatoes then top that with the honey mustard dressing.

For the dressing just mix the honey, oil, vinegar, mustard, and lemon juice together.

note- you may end up with extra dressing.


For a simpler version just toast the bread with oil, add goat cheese and dressing on top, then top with a bit of cilantro, cilantro will bring out the lemon and honey in the dressing and bring out the tang of the goat cheese. This version is simpler and more appealing to kids.


My first post is going to be a basic staple that can be used in any kitchen,butter.
Butter is a simple delicacy and can be used on practically anything.
The difference between homemade butter and store bought butter?
-Homemade butter is soft, its texture melts beautifully on anything and it can be flavored more versatilely. It is also better in the sense that homemade butter has one ingredient as opposed to store bought processed butter with many ingredients.

To start your butter, all you’ll need is some heavy cream.
1 and a half cups of heavy cream makes about one stick of butter, you can double or triple that amount to as much butter as you are looking to make.

You simply put the heavy cream in a blender, food processor or electric mixer (my preference), mix on a high speed until you notice the cream splitting into a liquid and solid form. Pour out the liquid (which is now buttermilk and can be repurposed) into a cup or the sink. Keep mixing the butter and you will find more liquid that can again be poured out, repeat the blending and pouring process once more.


It is as simple as that to make plain butter, but it does not stop there, you must season the butter to what you will use it for. Seasoning options are endless, and simple to make.

per 1 and a half cups-
Lemon butter:
Great for shrimp, pasta, chicken, and vegetables.
1/2 tsp. lemon zest
salt and pepper to taste (about a pinch)
A bit of lemon juice 1 tsp.
optional- 1 heaping tsp. herbs fresh or dried such as thyme, parsley,basil, tarragon whatever you have on hand.
garlic- any form of garlic,garlic paste, powdered garlic, fresh garlic.

Thyme butter:
Great for lamb, red meat, eggs, vegetables and grilled cheese.
note-you can also replace fresh thyme with just about any another herb(s) such as: rosemary,parsley,sage or oregano.
equal parts salt,(I used pink salt) Fresh black pepper and garlic powder- about 1/4 tsp. of each. Then a little less that a teaspoon of the herb of choice chopped finely.


The butter must be refrigerated at least 30 minutes before serving. Place the butter in middle of a square piece of saran wrap, roll it up and twist the ends of it.


After your butter has been hardened in the refrigerator put it to the test! I decided to make grilled cheese with a generous amount of this delicious butter on it.


I hope you enjoy this recipe and hopefully try to make it! But remember, when seasoning a little goes a long way so carful not to over season!
Wishing you all the best in the kitchen!