Archive for basic recipes

Mango lassi

pic of mango lassi in 2 glasses

pic of mango lassi in 2 glasses

Mango lassi, Chef Ann style, made with fresh Haden mangoes. Ripe banana, non-dairy coconut creamer, plain yogurt, and delicious vanilla bean Häagen-Dazs ice cream. Garnished with crushed honey roasted almonds and a small sprig of Mint leaves.


2 large mangoes (Haden) or any fresh mango variety available

1 medium very ripe banana

1/3 cup of Plain (low-fat) chilled yogurt

2 scoops of vanilla bean ice cream (Häagen-Dazs)

1 cup of coconut creamer (non-dairy) is optional

1 cup of crushed ice


Honey roasted slivered almonds (crushed)

2 small mint leaves per glass

Directionspic of mango and banana

  1. Wash and rinse mangoes in cold water, pat dry before you peel, slice and add to the blender
  1. Add mangoes and banana in blender and puree for 2 minutes
  2. Now add remaining ingredients and blend for 2 minutes or until the consistency is frothy.
  3. You may add additional crushed ice if you wish
  4. Pour into tall or short glasses
  5. Garnish with crushed almonds and fresh mint

There, you have it fresh Mango lassi Chef Ann style
Buon Appetito my friends!

Total time: 8-10 minutes
Servings: 2-4 depending on size of glass

pic of mango, banana and cream Chef Ann Tips for Mango lassi

Mangoes, there are so many varieties to choose from, so help yourself to your favorite. My fav just happens to be the Haden mango for this lassi recipe.

If you choose a smaller variety such as the Alphonso mango, you may need to use three or four mangoes for this recipe.

Your choice

Some of you may not like coconut, please fill free to go with your choice of milk. Remember this is a ‘Chef Ann style’ lassi. I do recommend almond milk as a nice option for this mango lassi.

You can also use any brand of vanilla bean ice-cream you like.

Crushed ice or ice cubes

Another tip to consider, omit crushed ice in the blender. Add ice cubes to your glass then pour your mango ingredients over the ice. Mango lassi over ice, how nice is that!

Lactose intolerant?

Those of you that are lactose intolerant, not to worry just skip the ice cream and the yogurt. Don’t forget, the coconut creamer for this recipe is (non-dairy).

Here are several great (milk) alternatives to choose from; Almond, Cashew, Coconut, Hemp, Rice, and Rose milk.

Less sugar

This fresh mango lassi is presented to you with far less sugar than the traditional mango lassi found in Punjab province. For those who prefer to do as little sugar as possible, but still want to live on the edge a bit, here you have it!

Enjoy this great beverage any time of day!

Show your Love

Oh, by the way, don’t forget to ‘Like’ or leave me a ‘Comment’ at the bottom of this page.


lassi – wiki


Bundt Cakes, Persimmon Sweet Potato

pic of bundt cake
pic of bundt cakes

Persimmon Sweet Potato Bundt Cake

Persimmon Sweet potato Bundt Cakes, made with juicy Hachiya persimmons, delicate sweet potatoes and two distinct spices. Topping off these mini marvels, with a drizzle of whipped cream cheese glaze, infused with a hint of cinnamon whisky and sprinkled with honey roasted slivered almonds.


1/2 cup of sugar (white granulated)
1/2 cup of brown sugar
3 large eggs (room temperature)
1 1/2 sticks of Butter (unsalted ) at room temperature
1 cup of ripe persimmon pulp (soft Hachiya) 4 to 6
1 cup of mashed sweet potatoes (2 medium small sweet potatoes baked)
1 Tbsp. of pure vanilla extract (not imitation)
1 tsp. of fresh Lemon juice
2 1/2 cups of All-purpose flour (sifted)
1/2 tsp. of salt
1 Tbsp. baking Powder
1 tsp. cinnamon
1/4 tsp. of ground nutmeg
1/4 cup of coconut creamer
8 to 10 mini bundt pans 8 oz. (non-stick)

pic of persimmons for bundt cakes

Hachiya Persimmons

  1. Preheat oven at 350 degrees
  2. Lightly wash and rinse persimmons and sweet potatoes in cold water; dry with paper towel
  3. Bake sweet potatoes until they are nice and tender; 40 to 45 minutes (soft to the touch) allow them to cool before removing skin
  4. Remove tough flower-like tops of each persimmon and scoop out the pulp and place in a bowl; measure 1 1/2 cups and set aside
  5. Mash sweet potatoes for 1 cup; set aside until ready to use
  6. Crack each egg and place in separate small bowls; this will prevent any bad eggs or cracked shells sabotaging the recipe
  7. Have on hand 8-10 mini bundt pans (8 oz. non-stick)
  8. Grease and flour bundt pans (optional)
Preparation before cooking
  • In a medium bowl add all of your dry ingredients, sifted flour, salt, baking powder, cinnamon and nutmeg. Whisk or mix well with a fork for one minute and set aside.
  • In a large mixing bowl, add sugar and butter; beat at low-speed with electric mixer until texture is nice and creamy
  • Add one egg at a time and continue to mix until each egg is blended
  • Now add small portions of persimmon pulp and mashed sweet potatoes. Mix at medium speed; scraping the sides of the bowl
  • Gradually combine dry ingredients with a large wooden spoon; add small amounts and alternate with your liquids; dry ingredients and then wet ingredients (coconut cream, lemon juice  vanilla extract)
  • Continue to mix until batter is smooth and slightly thick; (2 minutes)or 300 strokes with wooden spoon
  • There should be no dry spots in the batter
  • Do not over-mix or your bundt cakes will be tough in texture
  • Scrape with a spatula or use a large wooden spoon to transfer batter into bundt pans
  • Gently tap each bundt pan on counter top, before placing in oven; this will eliminate air bubbles
  • Place bundt pans on middle rack of oven to bake
Preparation while cooking
  1. Do not open the oven while cakes are baking
  2. Now is a good time to prepare the glaze
  • Bake bundt cakes for 45-55 minutes or until golden brown
  • Prick the center of the cakes with a tooth pick; it should come out clean; if not your cakes will need more time in the oven
  • Be careful not to over cook
  • Remove cakes from oven and allow them to cool down for 10 minutes
  • Remove cakes from bundt pans and place them on a wire rack or a long sheet of parchment paper
  • Drizzle with glaze when cakes are totally cool
Preparation for Glaze
  • 1 1/2 cups of confectioners sugar (sifted)
  • 1/2 tsp. of cinnamon whisky (optional)
  • 3 Tbsp. of whipped cream Cheese
  • 1/4 tsp. of vanilla extract
  • 1/4 cup of almond creamer
  • 1/4 cup of whipped cream (optional)
  • pinch of fresh lemon juice
  • With electric mixer, beat cream cheese until fluffy about 2 minutes
  • Now add sugar and cinnamon whisky, beat for another 2 minutes
  • Add remaining ingredients, and beat at low-speed until consistency is creamy enough to pour or drizzle over your Persimmon Sweet Potato Bundt Cakes

Preparation time: 40 minutes
Cooking time: 45-55 minutes
Total time:
1 hour and 40 minutes
Servings: 8-10

Chef Ann Tips for Bundt Cakes

  • There are many varieties to choose from when it comes to persimmons.
    Most supermarkets have them in abundance now. The Hachiya
    Persimmons were my choice for this recipe, due in part to their size
    they yield more pulp than the Fuyu persimmon, which is smaller.
  • It is important to use very ripe fruit for this recipe. Try to pick the
    soft heavy ones when you go to buy. Just in case, you come across firm
    Hachiya, not to worry.
  • Allow persimmons to set out for a few days near
    apples or bananas, this will help them to ripen quickly. After you wash,
    rinse and dry them, take a paring knife and remove the flower-like tops.
    This process will make it easy to scoop out the pulp.
  • Sweet Potato vs. yam, an interesting thing happened when I was creating this recipe; my blog will give you all the details. However, I will tell you this much, don’t worry if you end up with yams! Your results will taste the same, delicious Persimmon Sweet Potato Bundt Cakes;
    don’t worry be happy 🙂
  • Let’s talk eggs for a moment; before adding eggs to a recipe, it is a good idea to crack each egg and put in a separate bowl. On occasion, it is possible to come across an egg that has blood in it.
    In addition, the chance of cracked eggshells falling in the mix is another issue of concern.
  • To grease or not to grease and flour your bundt pans; if using non-stick
    pans there should not be a need for it. However, if you have had problems in the past and feel more comfortable with greasing and flouring your pans go for it! It certainly can’t hurt anything.
  • Once you have poured your batter into the pans be sure to smooth over the tops with a spatula, this process will help the cakes cook evenly; tap each pan gently on counter top and this will keep air bubbles out of the cakes.
  • Moving on to the subject of my glaze for these cute little mini
    bundt cakes, have some fun and head over to Bev-Mo for the Cinnamon
    Whisky. It adds a nice hint of flavor. This idea is optional of course.
  • Some may not be able to find Coconut milk (creamer) no problem go with
    Almond. Whatever you do, just enjoy this experience and let me know
    what you think!
  • My last tip for you is crucial for the outcome of these charming mini bundt cakes; don’t ever open the oven while cakes are baking. The problem that occurs with the oven being open is that it allows cool air to come in and change the temperature. This will cause cakes to collapse, sink in the middle and perhaps crack. This makes for a disaster.
  • Persimmons and Sweet Potatoes, who would have thought? All I can tell you, is get ready for a sweet treat!
    You will find the texture and taste simply amazing. Buon Appetito

Persimmon – | 7 Most Common Baking Mistakes


Eggplant Casserole

photo of eggplant n dish

Eggplant Casserole


Eggplant Casserole, Just think comfort when it comes to this great entrée. Enjoy the tasty flavors that await you. Deliciousness to the very last bite.


  • 2 medium large (purple) Eggplant sliced 1/4 in thick (round)
  • 1 large red onion sliced very thin
  • 3 large Portabella caps sliced medium thin
  • 2 cups of chopped smoked turkey (turkey breast or leg)
  • 2 cups of shredded Mozzarella cheese (reduced fat)
  • 3 scallions diced
  • 1 large zucchini chopped 1/4 in thick (round)
  • 2 tbsp. of evoo (extra virgin olive oil)
  • 1/4 cup of chicken stock (low sodium)
  • 2 eggs beaten and a dash of sea salt
  • 1/2 cup of Cashew milk

    photo of a large eggplant

    Large firm Eggplant


  • Crushed Basil and marjoram sprinkle over eggplant
  • Dried parsley and garlic powder over portabella slices
  • Dried Oregano, and lemon pepper over zucchini


Wash and rinse all produce well before use.

Cut off both ends of the eggplant and zucchini, discard before you start to prep for this recipe.

Preheat oven at 450 degrees

Preparation before cooking:

  1. Pour eggs into 1/2 cup of Cashew milk and set aside.
  2. You will need an 11 x 7 baking dish or 2 quart (1.9 liter)
  3. Pour chicken stock into the bottom of the baking dish and add eggplant circles. Season with crushed basil and marjoram. Layer with onions then chunks of turkey and shredded mozzarella.
  4. Now place zucchini circles and sprinkle dried oregano and lemon pepper seasoning and add onions on top.
  5. Begin to layer eggplant and a drizzle of evoo. Season with basil and marjoram, then a layer of shredded mozzarella and turkey chunks.
  6. Start placing your beautiful rustic portabella slices and season with dried parsley and garlic powder.
  7. Layer eggplant then a drizzle of evoo. Season with basil and marjoram before adding onion, turkey chunks and shredded mozzarella.
  8. Now top with a layer of zucchini, oregano and lemon pepper.
  9. Repeat process, but be sure that eggplant is the top layer with no added evoo.
  10. Pour your egg and milk mixture over the entire eggplant casserole and add crushed basil, marjoram, some sliced onions, shredded mozzarella and diced scallions.
Preparation while cooking:

Lower oven temperature to 375


Cover and place Eggplant Casserole in oven for 50 minutes

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour and 5 minutes
Servings: 6 – 8

Chef Ann Tips for Eggplant Casserole

Be sure to choose a deep purple eggplant with tight skin and heavy for its size. Be sure it has no blemishes or discoloration.

Keep eggplant in the crisper section of your refrigerator. It will keep nicely for several days after purchase.

Those of you who love eggplant are sure to enjoy this Eggplant Casserole.

It is most important that you pick a firm eggplant, this insures freshness and great taste! Fresh herbs and spices are of equal importance, but for those of you unable to find them use seasonings available to you and be sure to check expiration dates.

An all time favorite of mine is the Trader Joe’s (21 seasoning Salute) this is delicious on eggplant and zucchini. If you don’t have basil, marjoram or parsley go with this blend and you will be equally delighted!

This Eggplant Casserole freezes very well, should you have left overs. Also; if you wish to serve a smaller party, cut back and use one large eggplant and maybe two portabella caps, a medium size zucchini perhaps one and a 1/2 cups of chopped turkey and 1/4 cup of cashew milk with one egg instead of two. You can play around with the portions a bit.

Cooking time: reduced by ten to twelve minutes making serving size four to six.

Buon Appetito

Helpful information

Eggplant – wiki | Eggplant – | Eggplants: How to choose, store and prepare – LA Times


Lobster and Pasta Scampi Style

photo of lobster pasta dish
photo 4 lobster and pasta scampi style

Lobster & Pasta Scampi style


Luscious chunks of lobster meat dry rubbed in herbs and spices such as cayenne, crushed fennel, dill, crushed garlic, lemon zest and smoked paprika. Shallots and scallions sautéed with sweet mini bell peppers, in a savory scampi sauce tossed into a Nest of Tagliatelle Pasta.


4 3-4 oz lobster tails
6 or 8 Tagliatelle Nests (pasta)
1 Tbsp. of juice from fresh lemon + 1/4 tsp. of zest
6 medium mini sweet red bell peppers (sliced thin circular rings with seeds removed)
6 Scallions (diced)
8 large Shallots (chopped)
2 Tbsp. crushed garlic
1/4 tsp. cayenne pepper
1 1/2 tsp. crushed Fennel seed
1 tsp. of fresh crushed Dill weed
1/2 tsp. smoked paprika
1 Tbsp. crushed Rosemary
4 Tbsp. Sweet butter (optional)
2 Tbsp. Coconut oil
3 Tbsp. Honey Mustard
Pinch of Kosher salt (optional)
1 cup Mascot wine (white) (optional)
1 cup of water
1 1/2 cup of chicken stock

photo of ingredients 4 lobster pasta scampi style

Ingredients for Lobster Pasta

♦ Chef Ann’s Notes:

  • Let me start off by saying, preparing lobster can be intimidating for some. Please allow me to help you take the stress out of it.
  • You can buy fresh or frozen lobster tail. Check the fish market or your local supermarket to find out their delivery days.
  • This dish calls for (4) 3-4 oz lobster tails, this is of course optional. Those of you not wanting to fuss with removing the meat from the shell can always ask the butcher for help (refer to the link under helpful information below). Do keep in mind that the aim is to remove the meat completely from the shell.
  • My choice of wine for this dish is the Mascoto (white), of course this is optional. Any white (sweet) wine of your choice will work for this dish.
  • My photo displays the lobster for those advanced folks who don’t mind the extra time it takes to remove the shell.
  • I also want to make note, that some of the ingredients via my photo are optional for those that may not want to use some of the ingredients I have chosen for this recipe. There are a few missing ingredients in this photo as well. Visuals are wonderful aren’t they. -;)


FYI, if you buy frozen lobster tails and plan to cook them the same day, allow them to thaw in the refrigerator or in a bowl of cold water.

  1. Rinse lobster tails in cold water and refrigerate on ice until ready for use
  2. Wash and Rinse all produce
  3. Make sure you have all ingredients before you begin
  4. Peel and rinse shallots in cold water before slicing
Preparation before cooking Lobster:
  1. Remove meat from lobster tails
  2. Rinse in cold water and pat dry with a paper towel
  3. Chop 1/2 inch pieces and place in a medium size bowl
  4. Add cayenne pepper, dill weed, crushed fennel, smoked paprika and lemon zest
  5. Cover and place in the refrigerator until ready to use.
photo of pasta cooking 4 lobster pasta

Boiling pasta nest

Cooking Pasta Nest:
  1. In a larger skillet about 3.5 qt size, Add 1 cup of water plus 1 cup of chicken stock and bring to a rapid boil before adding tagliatelle pasta nest. A Pinch of salt is (optional)
  2. Add Rosemary and allow pasta to boil for about 6 to 7 minutes.
  3. While pasta is boiling and liquid is cooking down, take a fork or spoon and lift pasta nest and gingerly flip them over. This will insure no sticking to the skillet as well as perfect texture to your pasta.
  4. Also while pasta is boiling start the process for “Sauteed veggies and lobster”
  5. The amount of liquids will cook down quickly and you may need to add a tad bit more of chicken stock or water, this is optional depending on how many pasta nest you have placed in the liquid at the start.
  6. Lower heat to simmer when pasta is done, do not remove the liquid.
photo 4 lobster pasta

Sauteed lobster, peppers, shallots, scallions, herbs and spices

Sauteed veggies and lobster:

In a 10″/24 skillet (medium size) add 2 tablespoons of Coconut oil and heat at medium high temperature, add chopped shallots and bell peppers. Allow ingredients to slightly brown before stirring.

Remove lobster meat from refrigerator and add to your saute mixture along with scallions and crushed garlic. stir for about 1 minute and allow mixture to saute for about 4 minutes more, then remove from heat and add to the pasta skillet and toss.

Scampi Sauce:

In the same saute skillet add butter, lemon juice, honey mustard, Mascoto and salt to taste.

Allow this mixture to slightly boil for about 2 minutes then whisk for about 3 minutes and remove from heat and pour over your pasta and lobster saute.

You are now ready to serve up this scrumptious Lobster and Pasta Scampi Style entree.

Buon appetito

Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 20 minutes
Servings: 2 – 4

Helpful information:

How to boil and cook lobster (video)


Scallops and Shrimp Thai Curry

photo 4 thai curry
photo 4 thai curry

scallops and shrimp Thai curry


Scallops and Shrimp Thai Curry, bay scallops bursting with flavor, mouth-watering shrimp, fresh zucchini, scallions and red Thai chiles in coconut milk.


2 dozen Bay Scallops Fresh or frozen look for (dry pack) if buying frozen

2 dozen large shrimp cooked (frozen)26-30 ct (peeled, deveined and tail-on)

1 large zucchini sliced thin

3 scallion diced small

1 teaspoon of minced garlic

1/4 teaspoon crushed/ground ginger

1 small yellow onion diced

2 Thai chile peppers (whole)

1 tablespoon crushed chile peppers

3 tablespoon red mild chile powder

photo 4 thai curry2

Well seasoned scallops and shrimp

4 tablespoons curry powder

1 tablespoon tumeric

1 tablespoons smoked paprika

2 tablespoons coconut oil

2 13.5 oz can of Coconut milk (sweet)



Rinse scallops and shrimp separately  in cold water, drain and pat dry with paper towel

Remove shell attached to tail on shrimp

Always rinse produce

♦ Chef Ann’s Notes:

This Scallops and Shrimp Thai Curry dish, is a tad bit pretentious in its level of heat. The use of sweet coconut milk will help to balance this luscious dish. However, for those of you that can’t take the heat simply omit the crushed red chile peppers and perhaps one of the Thai chiles. This will truly tone things down for you! I was able to achieve the great Thai flavor of this dish without using curry paste.

Preparation before cooking
  1. In a medium bowl add 2 tablespoons of yellow curry powder and 1 tablespoon of tumeric, 1 tablespoon of red chile powder, mix with a fork and add scallops. Make sure that scallops are well coated with seasoning.
  2. Cover and Place in refrigerator.
  3. In a medium bowl add 2 tablespoon of chile powder, smoked paprika, crushed chile peppers, 2 tablespoon of yellow curry powder. Mix with a fork and add shrimp.
  4. Cover and place in refrigerator.
  5. Chop zucchini in half and slice each half in thin slices at an angle/slant, and set aside.
Preparation while cooking
  • Tune in to your favorite music channel
  • Sing out loud while you put your whole heart into the making of this Thai Curry dish.
  • In a large non stick skillet add coconut oil and diced onion at medium high heat.  Sir for about a 1 minute then add minced garlic and ginger
  • Lower heat and add scallops, allow them to cook for about 1 and 1/2 minutes stir lightly
  • Remove scallops from skillet and place in a small dish
  • Add shrimp to the same skillet and stir mixture around in the skillet for 2 minutes
  • Pour in coconut milk and stir ingredients for about 1 minute, add Thai chile peppers (whole)and diced scallion
  • Reduce heat, cover and allow curry to simmer for 20 minutes
  • Stir every 5 minutes
  • Remove lid add scallops and zucchini at the last 5 minutes of simmering

    photo 4 thai curry

    Delicious Thai Curry

Wow you have just completed a mouth-watering dish of Scallops and Shrimp Thai Curry

Buon Appetite

Preparation time: 20 minutes

Cooking time: 20 minutes
Total time:  40 minutes
Servings: 4-6

Chef Ann’s Tip: 

Scallop and Shrimp Thai Curry, will pair delightfully with coconut or brown rice. 

Helpful information

When buying scallops or shrimp, I prefer frozen if I am unable to find fresh at my local supermarket. Here is a website I know you will find interesting.




Chicken Chile Verde

slide show-chicken chile verde

picture for chicken chile verde


Chicken Chile Verde, an authentic Northern Mexico/American Southwest entree is packed with flavorful slow roasted Anaheim’s and de Arbol chiles, mild banana peppers and colorful mini sweet peppers along with tangy tomatillo’s and fresh cilantro pair perfectly with the tender juicy boneless skinless chicken breast dry rubbed in cumin, garlic, smoked paprika and onion powder. This Chicken Chile Verde might have you shouting…Ole!

  • 2 large Boneless skinless chicken breast
  • 6 medium Tomatillo
  • 9 medium Anaheim chilies
  • 4 chiles de Arbol
  • 2 medium banana peppers
  • 2 sweet mini yellow bell pepper diced small
  • 2 sweet mini orange bell pepper diced small
  • 1 sweet mini red bell pepper diced small
  • 1 1/2 tablespoon crushed garlic
  • 1 small white onion diced
  • 4 scallions diced small
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of cumin
  • 1 tablespoon of smoked paprika
  • 1 bunch of Cilantro chopped once (separate stems and set aside)
  • 4 1/2 cups of chicken stock/ broth (low sodium)
  • add salt to taste
  • Pinch of sugar (optional)
  • 1 Large plastic bag


  • Preheat oven at 350 degrees
  • Remove husk from Tomatillos and disgard
  • Discard just the tip at both ends of all the scallions.
  • Wash, rinse and drain all produce before use
  • Pay special attention to rinse cilantro in a large bowl several times in cold water, making sure that all dirt and debris is removed and water looks clear before placed in colander to drain.
  • On the stems of the cilantro, discard just a pinch at the tips.
Chef Ann’s Notes:
  • This Chile Verde recipe is on the mild side, so for those of you that like to turn up the heat just add jalapenos or habaneros.
  • Make sure to use gloves when handling hot chile peppers.
  • Should it turn out that you feel it is not mild enough, just add that pinch of sugar. This should do the trick, because it will cut the heat for you.
  • You may substitute chicken stock/ broth with chicken or vegetable bullion cubes and 2 cups of water.
Preparation before cooking (Chicken)
  1. Butterfly each chicken breast or (cut in half) and remove any fat that is present.
  2. Take a fork and prick both sides of chicken breast.
  3. Season both sides of chicken with cumin, garlic and onion powder along with a pinch of sea salt.
  4. Cover and Place in refrigerator for 1 hour.
Preparation for roasting Anaheim chiles
  • Place chiles on a baking sheet side by side with a bit of space between them, do not cover
  • Place on middle rack in the oven until chiles are well charred then turn them over and repeat the process
  • Remove from oven and allow them to cool down for a minute before placing them in a large plastic bag side by side for at least 15 minutes.
  • This process will help chiles to hold a smoky flavor which will add to the taste
  • This process also makes the Anaheim chile sweat, thus aiding in the removal of the charred skin and top portion of the stem along with the cluster of seeds that are attached (discard that portion)
  • Removing all seeds is optional
  • Place chiles on a cutting board and slice them into medium strips, then slice in half and set aside in a small bowl.
Preparation for (de Arbol chilies)
  • Pull out the Comal, or (cast iron skillet) or a small sautee skillet add 1 teaspoon of cooking oil and add chiles
  • Heat at medium high temperature until chiles are charred and blistered, then turn them over and repeat process before removing from comal or skillet
  • Allow the chiles to rest then give them a few chops before adding them to the food processor
  • There is no need to remove the skin or seeds from these chiles
Preparation for Chile Verde
  1. Chop tomatillos into quarter pieces and place in food processor.
  2. Chop banana peppers in half, discard the stem and add them to the tomatillos.
  3. Add chopped roasted Anaheim chiles and de Arbol chiles
  4. Chop the tops of each mini sweet red, orange and yellow bell peppers, removing seeds is optional. Slice each pepper in thirds and add to the food processor.
  5. Add diced scallion
  6. Chop the leafy portion of the cilantro and add to food processor
  7. Blend all ingredients at medium high speed (puree)until you have a soup like consistency.
Preparation for cooking (Chile Verde)
  1. In a large stock pot add 3 cups of chicken stock, crushed garlic and all ingredients from the food processor.
  2. Bring to a boil for 15 minutes and stir ingredients for about a minute.
  3. Lower heat and allow Chile Verde to cook and simmer for 2 hours with lid on, stir every 30 minutes to make sure Chile Verde is not sticking to the bottom of the pot.
Preparation while cooking (Chicken)
  • Remove chicken from refrigerator
  • In a large skillet add 1½ cups of chicken stock, diced white onion and all 4 chicken breast portions.
  • Bring to a boil for 15 minutes, then reduce heat to medium temperature  cover with lid and allow to cook for 45 minutes.
  • Check often to make sure that your chicken is swimming in a shore of spices. You may even spoon some of that goodness over the chicken portions while you’re at it.
  • Remove lid after 45 minutes and remove from heat.
  • Place chicken on a flat pan to cool down before handling.
  • Add the remaining juices from the skillet to the stock pot of Chile Verde.
  • Chop chicken into bite-size or 1 inch chunks and add to stock pot of Chile Verde.
  • Allow Chicken Chile Verde to simmer on low heat for 1 hour with the lid on.

Stir your ingredients well and allow the chicken to intensify with the richness of infused herbs and spices. p.s. Don’t forget to add the diced cilantro stems 5 minutes before turning that pot off. This meal is So worth the wait time!

You will embrace the authentic taste that this Chicken Chile Verde brings to your palate.

Buon Appetito

Preparation time: 30 minutes

Cooking time: 2 hour
Total time: 2 hours 30 minutes

6 – 10



♥ Chef Ann’s ‘Chicken Chile Verde’ Tip:


This meal is worth the wait time!

Helpful information:

Tomatillos are generally sour and very tart to the taste, for this reason it is important to perhaps start off with a small amount and make sure that you taste often as you are preparing any dish with this pungent fruit.



Bison Sliders – jerked and broiled

Bison sliders

Ground Bison

Ground Bison


These stunning Bison Broiled Jerk sliders will have you turning flips. Seasoned to perfection with authentic Caribbean jerk spice, roasted garlic and dusted with sweet paprika. Topped with shredded Monteray Jack cheese, tasty sauteed onions, scallions and Portabella Caps.


  • 2 pounds of Bison
  • 1 large red onion
  • 1 medium red bell pepper
  • 5 Scallion diced
  • 5 medium garlic cloves (roasted)and mashed
  • 5 oz. Portabella Caps
  • 1 tablespoon of Smoked Paprika
  • 4 tablespoons of Walkerswood traditional Jamaican Jerk seasoning (hot & spicy)
  • 2 tablespoon of Worcestershire sauce
  • 1/4 cup of Panko breadcrumbs
  • 2 tablespoons of rice bran oil


Wash and rinse all produce before use

Discard the top and seeds from bell pepper.

Discard the papery layer of skin on garlic bulbs

Adjust rack in oven ahead of time for broiling

♦ Chef Ann’s Notes:

This recipe will give your sliders a modest kick in spice. For those that like extreme heat, you will need to add more jerk. Also, you may add jerk, Worcestershire and Panko crumbs to the Bison then form your sliders and refrigerate over night. This process is sure to infuse stunning flavors. This recipe is also tasty with a layer of Muenster cheese.

Preparation before cooking:

  1. Preheat oven at 350 degrees
  2. Wrap garlic cloves in foil and put in the oven for about 15 minutes.
  3. Place wrapped garlic on the middle rack.
  4. Remove from oven and set aside to cool down. Once garlic has cooled down put them on a small dish and mash each glove with a fork and set aside.
  5. Remove seeds and top from bell pepper and slice into long thin strips
  6. Remove outer skin form red onion and chop as though you are making onion rings
  7. In a large bowl add ground Bison, Panko breadcrumbs, Jerk seasoning and Worcestershire sauce. Mix well with hands until ingredients is well incorporated.
  8. Place a long sheet of parchment paper on a clean counter top
  9. Scoop a medium small amount of Bison mixture into the palm of your hand and form into a ball 2 1/2 inches wide and 1/2 inch thick.
  10. Add 1/4 teaspoon of mashed garlic to each Bison slider making sure to press down into the meat and reshape before placing each slider onto the parchment paper.
  11. You should have anywhere from 6, 8 or 10 Bison Sliders.
  12. Make sure that the oven rack is at the second level from the top of the broiler.
  13. Dust each slider on both sides with Smoked Paprika and place on broiler pan under the oven broiler.

Preparation while cooking:

  • Pour rice bran oil in a medium size sauce pan at medium high heat.
  • Add red onion and red bell pepper strips, stir for about two minutes.
  • Add mushrooms and scallions along with a dash of salt and pepper to taste.
  • Stir ingredients for about two minute then turn your heat off and cover until your sliders are out of the broiler and ready for this delicious sauteed topping.


  • Place Bison sliders in the oven under the broiler for about three to four minutes on each side.
  • Rare and medium rare will require a shorter amount of time under the broiler.
  • Remove sliders when you have a nice chard effect or desired cooking time, such as rare, medium, well or very well.

Time to plate your entree:

Whatever your choice of bread or leafy vegetable, (Butter lettuce or Spinach) you choose to place your Bison sliders on, make sure to top them with a crumble or shredded cheese then place a few of your red onion rings, mushrooms, scallions and red bell pepper strips to each slider for a delightful presentation.

Buon Appetito

Preparation time: 35 minutes
Cooking time: 8 – 10 minutes
Total time: approx. 45 minutes
Servings: 6, 8 or 10
Chef Ann’s Tip:

These are actually gourmet Bison Sliders, I serve them open face on lightly toasted Sourdough or flat bread with a hint of honey mustard. This way my guest are focused on the distinctive taste and flavors in the Bison. You just can’t beat sliders that are lean, tender and juicy!

Helpful information:

Bison is naturally lean, low in Cholesterol and high in protein. For those that are trying to lower their intake of beef, this makes for a great alternative! Who would have guessed that Bison Sliders, jerked and broiled is a healthy choice?


Chef Ann


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