December 3, 2016

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Desiree's Mixin' Kitchen

Tune into The Morning Mix w/Jay & Desiree to catch up on a new recipe with DESIREE'S MIXIN' KITCHEN!  Each week, Desiree will provide a new dish to try, hand-crafted and ready to bring to the table.      

Brought to you by the Fairground Café!  Make a special trip or simply stop in on your way south, right off exit 31!!  The Fairground Café the Topsham Fair Mall, Topsham!  Voted #1 restaurant in Topsham 12 years running!   




Ultimate Beergarita

These sunny days make me want to sit outside and sip some cold cocktails with my Girlfriends! This is the Ultimate Beergarita recipe. Everyone loves this Mexican treat and always asks me for the secret. Here is the recipe...secret ingredients included! It makes a pitcher so invite your friends over and whip up a batch! Don't forget to take pics or invite me over! (You know what they say about tequila)

1 can (12 oz) frozen limeade concentrate
12 fl oz QUALITY tequila (don't evah use cheap tequila)
6 fl oz water
6 fl oz Sprite
1/2 cup triple sec 
1 bottle of Corona beer (I'm sure others would work but have Only used Corona)
2 cups of ice
1 lime cut in wedges

Mix all ingredients in large pitcher until limeade has been melted and incorporated. Pour into salt rimmed glasses. Take off your shoes, turn on some Jimmy Buffet or Kenny Chesney and enjoy!  


Monkey Bread
3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
1/2 cup Brown Sugar


Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the greased bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits. It'll look like too much liquid...don't worry!
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.


Thin Mint Stuffed Chocolate Chewies
1 1⁄4 cups butter or 1 1⁄4 cups margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3⁄4 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups semi-sweet or dark chocolate chips (12 oz. pkg.)
24 thin mint cookies

Heat oven to 350°.
In large mixer bowl; cream butter and sugar until light and fluffy.
Add eggs and vanilla; beat well.
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chocolate chips.
Take one large scoop of cookie dough and top it with a thin mint. Take another scoop of dough and place on top of candy. Press the edges together to enclose around the candy. 
Place on lightly greased or parchment lined baking sheet and bake cookies 11 minutes.
Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
Cool slightly; remove from cookie sheet onto wire rack. Cool completely.



Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serves: 4-6


  • 1 jar (16 oz) alfredo sauce

  • 2 cups cooked chicken, shredded

  • 2 cups cooked broccoli, chopped

  • 1 cup shredded cheddar (or mozzaerlla) cheese

  • ¼ cup shredded parmesan

  • 21 jumbo pasta shells, cooked

  • 1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)

  • Salt/Pepper to season (if needed)


  1. Pre-heat oven to 350 degrees.

  2. In a large bowl, mix alfredo, chicken, broccoli, and cheeses.

  3. Spoon mixture into pasta shells.

  4. Grease 13 x 9 baking dish with butter or cooking spray.

  5. Evenly spread spaghetti sauce on bottom of baking dish.

  6. Arrange shells in baking pan.

  7. Cover with foil and bake 35 minutes until heated thru.



New York Style Cheesecake w/Vanilla Wafer Crust


12 oz package vanilla wafers

8 oz packages cream cheese

¾ cup white sugar

2 eggs

1 tsp vanilla extract

21 oz can cherry pie filling


  1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

  2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

  3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

  4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.



Toasted Coconut Shrimp Cakes

Makes around 24 cakes

Preheat Oven to 375

1 Cup sweetened flaked coconut, lightly toasted

Place coconut in small oval Baker or ceramic dish in microwave on high for 3-4 minutes –stirring every 20-25 seconds so it doesn’t burn. Set aside. 

8 oz peeled deveined, cooked shrimp finely chopped (or crab)

1 TBS peeled and finely chopped fresh gingerroot

¼ C thinly sliced green onions with tops

¼ C finely diced red bell pepper

¼ C grated carrot

1 lemon juiced

¼ C mayo

1 egg

3 tsp rice vinegar

2 garlic cloves pressed

1/3 C unseasoned dry bread crumbs

¼ tsp cayenne pepper 

Serve with Chinese mustard sauce or Thai Curry Sauce, Hoisin or plum sauce works too

Finely chop shrimp ginger root. Thinly slice green onions and dice bell pepper. Grate carrot. Juice lemon to measure 1 TBS of juice. Combine shrimp ginger root green onions, bell pepper, carrot, lemon juice, may, egg, rice vinegar, and garlic. Mix well.

Combine bread crumbs and cayenne pepper. Add to shrimp mixture and mix well.

Sprinkle half the coconut evenly onto cutting board forming an 8 inch square. Form 16-20 mounds of shrimp cake mixture and place onto coconut layer. Sprinkle cakes with remaining coconut. Flatten cakes slightly and place on large stone or baking sheet. Bake 18-20 minutes until coconut is golden brown.  



Crème Brulee French Toast

6 Servings


1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 TBL corn syrup

8-9 inch round loaf country style bread

5 large eggs

1 ½ cup half-and-half

1 tsp vanilla

1 tsp Grand Marnier

¼ tsp salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 x 9 x 2 inch baking dish. Cut six 1 inch thick slices from the center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.


In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well. Pour evenly over bread. Chill bread mixture, covered at least 8 hours and up to 1 day.


Preheat oven to 350 F and bring bread to room temperature.


Bake bread mixture, uncovered in middle of oven until puffed and edges are pale golden, 35-40 minutes.


Serve hot French toast immediately.




Yield: 2 TO 4 SERVINGS

Prep Time: 20 MIN

Cook Time: 10 MIN


2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish


Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.




2 tbsp lime juice
½ tsp salt
1/4 tsp chili powder
2 tbsp finely chopped coriander
2 tbsp finely chopped mint leaves
a pinch of sugar
1 poached or roasted, whole skinless, boneless chicken breasts
(about ½ to 3/4lbs) minced
2 ½ tbsp finely chopped shallot
2 ½ tbsp finely sliced scallion
2 tbsp mayonnaise or to taste

In a bowl whisk together the lime juice, salt, chili powder, coriander, mint and sugar. 
Stir in the chicken, shallot, scallion and stir in the mayonnaise. 
Serve open faced on bread with sliced cucumber or wrapped in lettuce leaves with cucumber sticks. 
The chicken salad may be made ahead and kept covered and chilled.






1 cup all vegetable shortening

1/2 cup brown sugar

1/3 cup sugar

1 egg

2 tsp vanilla extract

1/2 tsp salt

2 cups flour

2 cups semi-sweet mini chocolate chips, divided


1. Preheat oven to 350 degrees. Lightly grease a nonstick popover pan .

2. In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy.

3. Add in the egg, vanilla extract, and salt and mix until smooth.

4. Use a large spoon to stir in flour. Mixture will be really crumbly, but should hold together when pressed. Stir in 1 cup mini chocolate chips until combined.

If in a hurry, use your favorite premade cookie dough ;)

5. Scoop mixture into popover pan and press to the bottom and sides, making sure to leave a hole in the middle for the milk to go later. You only need the sides and bottom to be about 1/4 inch thick. It's hard to get it much thinner.

6. Bake in the preheated oven for 18-20 minutes until cookies get a golden brown kiss.

7. Carefully remove the cookies from the popover pan. This can be done by placing a large cutting board or pan over the popover sheet and flipping it over. Gently tap the bottoms of the popover cups to loosen. Let cool completely.

8. Carefully melt the remaining 1 cup of chocolate chips in a microwave safe bowl by microwaving for 15 seconds at a time, removing and stirring, until chocolate is melted. 

9. Coat the holes in the cookie cups with the chocolate. Drizzle some in and swirl, or if your chocolate is on the thicker side just give it a good smearing. 

10. Refrigerate until chocolate is set. Serve by filling the "cups" with milk and enjoy! 




Pick the best beef you can afford,

Top round, rib eye etc.8 to 10 #

Let beef come to room temp for 30 to 45 mins

Rub with spice all over

Spice rub:

1 c brown sugar

1 tbsp chili powder

1 tbsp paprika

1 tbsp cinnamon

2 tbsp salt

1 tsp granulated garlic

Olive oil 1 cup

New potatoes or fingerling 4 #



Toss fingerling potatoes (or red potatoes cut into 1 inch cubes)in olive oil and s+p and place  around the roast in bottom of the pan. You can put any of your favorite veggies like carrots, onions, celery etc. in the pan as well. Set the beef on the rack.
Cook the beef: Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350F, and continue to cook the meat until a thermometer inserted into the center of the meat reads 130F for medium-rare, about 2 hours. Remember that “carry over” cooking (when the roast comes out of the oven and
rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it’s undercooked, you can always cook it more, but if overcooked, there is no fixing it!
Slice and serve the beef: Remove the roast beef and place it on a cutting board to let rest for 20 minutes. Season the potatoes with more salt and pepper as needed and transfer to a serving platter.




2-3 cups of water

1 teaspoon powdered ginger

1 teaspoon powdered turmeric

1 lemon, juiced


1 tablespoon dried peppermint

1 tablespoon sugar

8 oz water


FEATURED ITEMS: Tea Diffuser, Tea Pots, Beautiful Mugs, Coffee Press!




Makes for a great festive holiday cocktail!


1 oz Salted Caramel Vodka

3 oz Apple Cider


Garnish w/slice of green and/or red apple and ENJOY!!




FEATURED ITEM: EPICUREAN CUTTING BOARD...Eco-friendly plastic made in the USA. Comes in a variety of sizes and colors. Durable and dish water safe. Food safe resin.


5 lbs Red Potatoes

5-6 Strips Soft Cooked Bacon - cut into pieces

5 Tablespoons Olive Oil*

2 teaspoons Fresh Lemon Juice

10 Cloves Roasted Garlic - smashed into a paste or minced (try using your Garlic Twist!!)

1-2 Tablespoons (additional) Olive Oil

3 Sprigs Thyme or rosemary

Fresh Cracked Salt and Black Pepper


Wash your potatoes.

Mix in a large bowl the lemon juice, olive oil and garlic.

Thinly slice the potatoes, using a mandolin or chef knife about 1/8th inch is best.

Toss the potato slices in the olive oil mixture, then arrange in a pie plate standing on end ( like an accordion).

Bake at 375 for 1 hour.

Remove from oven and brush tops with remaining olive oil mixture, tuck pieces of bacon and thyme in between slices, salt and pepper the top and return to oven and bake for another 30 to 35 mins.

Should be crisp on the edges and soft in the center.

Salt and pepper the top again to taste.




FEATURED ITEM: Kyo Glaze Ceramic Non Stick Frying Pan

6 eggs, beaten
1 -ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted red pepper

½ cup chopped fresh spinach
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat.

Add butter to pan and melt.

Add red pepper and ham to pan and saute for 2 to 3 minutes.

Pour egg mixture into pan and stir with spatula.

Add Chopped Spinach, Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.

Remove from pan and cut into 6 servings. Serve immediately.




FEATURED ITEM: Instant Pickler...Quick; refrigerated pickles and more!

Pickled Red onions

1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper
Combine ingredients in the instant pickler and follow manufacturer’s instructions

Adobo Grilled Steak


1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper

2 (8-ounce) beef shoulder top blade (flat iron) steaks
8 small corn tortillas (6 to 7-inch diameter), warmed
1 cup crumbled queso fresco or your favorite mexican shredded cheese
Chopped fresh cilantro leaves

Cover and refrigerate 15 minutes to 2 hours.

Preheat charcoal grill to medium heat.

Place steaks on grill over medium heat. Grill, covered, 12 to 16 minutes for medium-rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.

Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.




Featured Item: Garlic Twist...It's made in America and comes in multiple colors. It grinders up the garlic and other things like nuts. 

Garlic butter is one of many “compound butters” A compound butter simply put is a flavored butter. Once you have this butter mixed it can be stored in an air tight container in your refrigerator just like other butters. It can be used for a quick garlic bread, toss it in hot pasta for garlic pasta or use as flavor booster to any recipe calling for butter or olive oil. 

Put 2 cups of butter in a stand mixer with a paddle attachment. Beat until soft and smooth, add 1 tbsp chopped parsley, ¼ cup grated parm cheese and 2 tbsp of minced garlic, continue to beat until incorporated. Store in an air tight container in the refrigerator.


½ c Bread Crumbs

4 boneless skinless chicken breast

¼ c parmesan cheese grated

¼ c garlic butter

½ c Olive oil

Salt and pepper


Mix together bread crumbs and parmesan cheese in bowl and set aside. Melt ¼ c of garlic butter and add olive oil.

Bread chicken by dipping chicken breast into butter/oil mixture, then dredge in the bread crumb mix and place in baking dish.

Bake at 425 degrees for 15-25 minutes until internal temp of 165 is met.

Pair with pasta and veggies or mashed potatoes



Featured Item: Silpat

Silpats are great for sticky gooey doughs, candies and caramels. They don’t need any grease and you do not need to use parchment paper that needs to be thrown away. They can be used in many different ways so any cookie recipe will work but here is a nice gooey one that also has caramel in it.


1 1/2 cups (6.61 ounces) all-purpose flour
1 1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups (1 11.5-ounce package) milk chocolate chips
24 square caramel candies, unwrapped
Fleur de sel, for sprinkling


In a medium bowl combine the flours, baking soda, baking powder, cinnamon and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 350°F for 5 minutes before serving.



                                                    ARCHIVED RECIPES:

Featured Item: Spice Bomb


2 teaspoons extra virgin olive oil
1 cup sliced celery
1 cup chopped carrot
1 large onion diced
1 small potato, diced
1 sprig of thyme
1 bay leave
1 sprig of rosemary
1 teaspoon poultry seasoning
60 oz chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
The meat from 1 rotisserie chicken diced
Salt and pepper
1 tbs chopped fresh parsely


1 Heat extra virgin olive oil in large pot.
2 Sauté the celery, carrot and onion for 2 minutes.
3 Add potato, poultry seasoning, chicken broth and bouilion.
4 place the thyme rosemary and bay leave in the spice bomb and close. Place in the pot and Bring to a boil.
5 Add noodles and chicken and cook on low for 20 minutes.
6 carefully remove the spice bomb .
7 season to taste with salt and pepper. Sprinkle with parsley






Salt & Pepper to taste

2 lb 99% lean ground turkey

1 tsp evoo

1 large onion, diced

¼ cup copped cilantro

5 cloves garlic, minced

2 bay leaves, crumbled

4 tsp cumin

2 tsp oregano

1 tsp chili powder (or more to taste)

3 15oz cans small white beans (drained & rinsed)

1 15oz can pureed pumpkin

1 tsp jalapeno pepper (finely diced)

2 cups chicken b, roth


Heat oil in a heavy frying pan.

Add turkey & cook until white, breaking up into little pieces for 5 minutes.

Add the onion, garlic, diced jalapeno & chopped cilantro to the pan.

Cook until onion is translucent.

Transfer contents of pan to lodge dutch oven.

Add remaining ingredients & cook on low 8 hours.

Season with salt & pepper to taste. Enjoy!




1 16 oz tub cool whip room temperature
1 box vanilla instant pudding
1/3 cup milk
4 apples ( I used 2 Granny Smith and 2 red delicious )
6 full sized snickers bars cut into small chunks
Caramel ice cream topping

1. In a large bowl mix the cool whip the pudding powder and the milk. Stir until all combined well.
2. Chop apples into small bite sized pieces. Add to whipped topping mixture.
3. Fold the snickers and apples into the whipped topping  until mixed well.
4. Cover and chill 2 hrs
5. Spoon into bowls and drizzle caramel topping on top.
6. Sit down and guilt it's at least partly healthy

Tune in next Thursday around 7:40am to see what Desiree's cookin' up next!



1/2 pot of your favorite sauce 

2 1/2 lbs ground beef 

1/2 lb ground sausage (pork)

3 eggs 

1/2 cup bread crumbs 

3/4 cup milk

1 1/2 tsp salt

3 tsp parsley 

1 1/2 tsp garlic powder 

1 1/2 tsp pepper 

1/2 tsp crushed red pepper 

3/4 cup grated Parmesan cheese 

1. Mix all ingredients in a large bowl

2. Form into golf sized balls (tightly)

3. Place on greased pan and broil 14 minutes (turning 1/2 way through the cooking process)

4. Transfer balls to simmering sauce and let simmer 3-4 hours 



1 1/2 lbs lean stew beef, cubed 
1/2 cup flour 
1/2 tsp salt
1/2 tsp pepper 
1 tsp garlic powder 
3 tbs vegetable oil
1 carrot finely chopped 
1 large onion finely chopped 
2 clove garlic chopped 
2 stalks of celery (include the leaves finely chopped)
1 tbs parsley flakes 
1 tsp thyme 
1 tsp rosemary
1 tsp garlic powder 
4 cups beef broth 
2 large potatoes cubed 
2 cups cubed rutabaga
2 large carrots cut into bite sized coins 
2 large onions cut into bite sized pieces 

1. Place flour, salt, pepper, and 1 tsp garlic powder in Ziplock gallon sized bag
2. Place beef in bag, seal, and shake until all the pieces are coated 
3. Heat up with oil in a stew pot until browned on all sides. Add the finely chopped carrot, onions, garlic, and celery until soft
4. Add spices and beef broth. Boil and cover. Reduce heat and simmer for 2 hours. 
5. Add the remaining vegetables and replace the cover. Simmer for another hour until the vegetables are tender 



2 lbs ground meat

2 small onions diced 

1-2 tbs chopped jalapeno

1 cup diced bell pepper 

2 tbs minced garlic 

32 oz tomato sauce 

2 cans diced tomatoes 

1 tbs oregano

1 tsp cocoa

1 tsp brown sugar 

4 tbs cumin

4 tbs chili powder 

2 tsp salt 

1/2 tsp cayenne pepper 

1 tsp smoked paprika 

2 15 oz cans kidney beans (drained and rinsed)

1 15 oz can cannelini beans (drained and rinsed)

1 15 oz can black beans (drained and rinsed)

2 cups water 

Chili toppings (diced red onion, sour cream or greek yogurt, shredded cheese)

1. Brown the meat, onions, bell peppers, garlic, and jalapenos in a large stockpot. Drain grease! 

2. Add the tomato sauce, tomatoes, spices, sugar, salt, and cocoa powder to the meat mixture. Add water 

3. Stir and bring mixture to a boil

4. Add the beans and stir

5. Cover and reduce heat to low. Simmer 2 hours.

6. Spoon into bowls and top as desired!



Salt and Pepper 

2 lbs pork shoulder 

2 tsp dried oregano

2 tsp cumin

1 tbs olive oil

1 tsp garlic powder 

1 onion chopped 

5 cloves minced garlic 

1 jalapeno, seeded and ribs removed and chopped 

1 orange cut in half 

1/2 cup orange juice 

1/2 lime, juiced 

1 can chicken broth 

3 tbs vegetable oil

Tortillas (corn or flour)

Taco fixings (cheese, sour cream, pic de gallo, etc)

1. Rub olive oil all over pork and sprinkle oregano, cumin, garlic powder, and salt and pepper. Rub the spices into the meat really well

2. Place the meat , in the bottom of a crock pot 

3. Top with the onion, cloves of garlic, chopped jalapeno, the orange halves, orange and lime juice

4. Add the can of chicken broth

5. Cover and heat on low for 7-9 hours 

6. Using 2 forks, shred the meat 

7. Heat using vegetable oil in a frying pan. Fry shredded meat in portion sizes until crispy on one side 

8. Serve on tortillas with taco fixin's 

Tune in next week around 7:40am to see what Desiree's cookin' up next! 





1 large head of cabbage shredded

2 onions diced
2 lbs ground beef
1 tsp red pepper flakes
1 tsp garlic powder

1 tsp seasoning salt

1 tsp black pepper
1 cup beef broth
3 loaves of frozen bread dough thawed overnight in refrigerator

1. Brown beef and onions  in extra large frying pan on med high

2. Add cabbage and all spices to the pan,  stirring well.  
3. Taste for seasoning and add salt if necessary
4. Add beef broth to the pan and cover with aluminum foil
5. After 20 min carefully lift foil and stir mixture.
6. Replace foil and cook another 10 min
7. Continue to cook in ten minute intervals covered until the liquid has evaporated. Stir often
8. Once mixture has cooked down adjust for seasonings and remove from heat
9. Cut each loaf of dough into 8 pieces
10. Working with one piece at a time on a lightly floured surface, roll the dough into a 9 by 6 inch rectangle
11. Put 2/3 cu, p of the meat mixture in the center of the dough and fold the dough around t,, he mixture forming little pockets
12. Seal the package by pinching dough together tightly
13. Place on a greased sheet pan seam side down

14. Continue until you have 6 on a pan 2 inches apart

15. Bake at 375 for 20 minutes 
16. Can be served warm or cold



4 chicken thighs (bone in/skin removed)
1 jar of your favorite salsa (I recommend mild)
1 envelope of taco seasoning 
2 tsp. cumin
1 tsp. garlic powder
2 tsp. dried cilantro
2 tbs. fresh cilantro leaves, chopped
1 cup frozen sweet corn

1. Please all of the ingredients in a crockpot and stir well
2. Cover and cook on low for 6-8 hours (watch to make sure you maintain SOME liquid)
3. Remove chicken and separate meat from the bone. Discard the bone
4. Place meat in a big dish and, with 2 forks, shred the chicken (I leave the chunky pieces of salsa in with the chicken)
5. Serve with soft flour tortillas or over a salad with typical taco condiments (I recommend a side of rice and beans!)
6. Delicioso!




Tune in next Thursday around 7:40am to see what Desiree is cookin' up next!



Teriyaki sauce
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/2 tsp garlic powder
6 tbs brown sugar
2 tbs honey
2 tbs cornstarch
1/4 cup cold water

1. Place all ingredients except cornstarch and 1/4 cup cold water in small saucepan and begin heating at medium.
2. In a separate bowl dissolve the cornstarch in the cold water. Stir until incorporated.
3. When the mixture in saucepan begins to boil add the cornstarch slurry.
4. Stir constantly over medium heat until the sauce reaches the desired thickness.
5. Remove from heat and set aside in small bowl to cool. If mixture is too thick add water to thin it out.

Marinated Beef Tips
1/4 cup honey
3 tbs soy sauce
2 tbs olive oil
1 tbs balsamic vinegar
2 garlic cloves 
1/4 tsp coarse ground black pepper
3 green onions
1 tbs prepared teriyaki sauce
2 lbs beef tips ( I used New York sirloin steaks cut in pieces )

1. Place all ingredients except beef tips in blender or nutribullet
2. Process until smooth
3. Pour mixture into large ziplock bag along with beef tips
4. Marinade meat at least 4 hrs
5. Heat grill to high heat
6. Sear tips on all sides then reduce temp to med high and cook 5 to 7 more min basting with teriyaki sauce. Remove from heat and serve with extra sauce over rice.
7. Wonderfully delicious

Tune in next week for another delicious treat from Desiree's Mixin' Kitchen!


BLT Stuffed Burger

One and a half pounds of ground chuck
one cup of shredded extra sharp cheddar cheese
half an onion chopped
 six strips of bacon
two cloves of garlic chopped
salt and pepper to taste
1 teaspoon of hot sauce

Cook the six strips of bacon until crispy, remove from the pan. cook the chopped onion in the bacon grease. Crumble two strips of bacon and set aside, crumble the other four strips and mix in a bowl with the cooked onion and the cup of cheddar cheese.

In a separate bowl mix the ground Chuck, the two cloves of garlic, salt & pepper, the hot sauce and the bacon that you previously set aside.

Divide the meat mixture into eight equal patties,
 divide the cheese, onion and bacon mixture into four equal parts,
now place one portion of cheese mixture in the center of each of 4 patties
Top with remaining patties
Seal edges tightly
Place on hot grill.  Grill 2 min per side.
Lower the heat to med high and grill another 4 min per side
Remove from grill
Let rest 5 min

Tomato mayo

1 large tomato peeled
3/4 tsp paprika
2 cloves garlic
1 cup mayo
Salt and pepper to taste

Cut tomato in half and squeeze gently over a bowl to remove the seeds
Place seeded tomato and the rest of ingredients in a food processor and purée till smooth

Place a burger on bottom bun
Top with a crisp piece of lettuce
Spread inside of top bun with tomato mayo before topping burger



1/2 cup Extra virgin olive oil
1/4 cup Chopped scallions (white parts)
1/2 cup Fresh cilantro leaves 
1 tbs. Minced garlic
Juice of 1 lemon
2 tsp. Paprika 
2 tsp. Cumin
1 tsp. Salt 
1/4 tsp. Tumeric 
1/4 tsp. Cayenne pepper 
1/4 tsp Allspice 
1/8 tsp. Pepper 
Dash of cinnamon

1. Put all ingredients in the container of a food processor (I use my Nutribullet) and process until smooth 
2. Pour into a gallon sized ziplock bag 
3. Add 4 boneless chicken breasts to bag and seal
4. Let marinade for 2 hours 
5. Preheat grill to med-high temperature 
6. Grill breasts 5-7 minutes per side until done

Tune in next Thursday around 7:40am to see what Desiree's cookin' up!



2 cups cooked Basmati Rice 
4- 6-8oz. Salmon Fillets 
3 tbs. Oil (Canola)
3 tsp. Cajun Seasoning (more or less to taste)
Salt and Pepper 
2 cups Fresh Baby Spinach

Pineapple Salsa
1/2 med diced Onion (I prefer red onion)
1/2 Jalapenos diced with seeds removed 
1 cup diced Rainbow Peppers 
1 fresh Pineapple, peeled, cored, and cut into small chunks 
1/4 cup chopped Cilantro
Juice from 1 lime 
Salt and Pepper (to taste)
1/4 tsp. Cumin

Mix all the ingredients together in a medium bowl and set aside. 

1. Sprinkle both sides of each fillet with cajun seasoning, salt, and pepper 
2. Heat oil in pan (I used cast iron) to a med high 
3. Place the fillets in the hot pan. Cook 5 minutes on each side 
4. Let rest on a plate for 3 minutes 

1. Place 1/2 cup spinach on each of 4 plates 
2. Top the spinach with 1/2 cup rice 
3. Place a hot fillet on top of the rice 
4. Spoon a generous amount of pineapple salsa over each fillet 
5. Looks delicious and tastes even better! 

Tune in next week for another delicious treat from Desiree's Delicacies!



2lb. Ground Chuck 
1/2c Honey 
1/4 tsp. Cinnamon
1/2 tsp. Curry Powder 
1/2 tsp. Paprika 
1/8 tsp. Nutmeg 
1/8 tsp. Ground Ginger 
1/4 tsp. Garam Masala

1/4c Soy Sauce
8 Pineapple Slices 
Red Onion Slices 
Lettuce (if desired)
8 Hamburger Buns 

1. Mix the first 8 ingredients well in a bowl with your hands
2. Form into 8 patties (can do up to this step the night before)
3. Place patties on med-high grill and ba,, ste with soy sauce
4. Grill for 3 minutes and flip, basting other side
5. Continue grilling 4-6 minutes, basting with soy sauce several times 
6. Remove burger to plate to rest 
7. Place pineapple rings carefully on grill and grill for 2 minutes on each side
8. Place burger on bun bottoms, top with warm pineapple slice and red onion, if desired 
9. Take a bite and enjoy! 

Tune in next week for another delicious treat from Desiree's Delicacies!



Steak Marinade:
1/2 cup Water 
1/2 cup Soy Sauce 
2 tbs. Brown Sugar 
2 tbs. Lemon Juice
2 tbs. Balsamic Vinegar 
2 tbs. Extra Virgin Olive Oil 
1 tbs. New England Garlic Spice Rub (Montreal Steak Seasoning) from Fuller's Market
1/2 tsp. Garlic Powder 
1/2 tsp. Hot Sauce (tabasco)
1/4 tsp. Pepper 
3 Garlic Cloves-Smashed 

Mix together in Ziplock bag. Seal tightly. Place 4 porterhouse steaks in the bag. Put in refrigerator and marinade up to 1 day.

Balsamic Vinagrette
4 Porterhouse Steaks 
2 Peaches 
3 tsp. Honey 
1/2 cup Feta 
1 bag Salad Mix 
1 Tomato

1. Heat grill to Med-High 
2. Place steak on hot grill and grill for 10 minutes, turning once (internal temp should be 145 degrees)
3. Place on a plate to rest for at least 15 minutes 
4. Slice 2 peaches and remove the pits. Rub with extra virgi, n olive oil
5. Place peaches on hot grill. Grill 2 minutes per side
6. Remove peaches from grill and slice into wedges. Drizzle wedges with honey
7. Place salad greens on plate. Slice tomato and place on top of the greens. Add peach slices to the outside of the plate 
8. Slice each steak on the diagonal into bite size pieces and lay in the center of salad
9. Sprinkle salad with feta and drizzle balsamic vinagrette
10. Prepare for an explosion of flavor! 

Tune in next week for another delicious treat from Desiree's Kitchen!






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