Wedding Cookies

1 cup butter, softened

3 tablespoons powdered sugar

1 teaspoon vanilla

2 cups flour

1 tablespoon Baker’s Sprinkles

pinch of salt

1 cup pecans, toasted and chopped

1 cup powdered sugar, for coating

1 teaspoon Baker’s Sprinkles

Cream the butter, sugar and vanilla until thoroughly mixed. Add flour, Baker’s Sprinkles, salt and nuts, stirring to blend.   Form into 1” balls. Refrigerate until firm.  Preheat oven to 350°.  Place balls on ungreased sheet pan and bake for about 20 minutes or until just beginning to turn brown.  While still warm, carefully roll in powdered sugar and remaining Baker’s Sprinkles.

 Gingerbread Sparkler

2 tablespoons ginger syrup**

1 thin slice crystallized ginger

Dry Champagne

Baker’s Sprinkles Mix (or a mix of cinnamon, ginger etc)

Moisten Champagne flute with water or lemon juice.  Dip rim of glass in spice mix and sugar to coat.

Pour ginger syrup in the bottom of a Champagne flute.  Top with Champagne; gently stir to mix.  Drop ginger slice into glass.


Ginger syrup products can usually be found where coffee or cocktails supplies are sold.  Starbuck’s carries a“Gingerbread” syrup.  A popular brand is Monin, at some Central Markets.  I make my own ginger syrup, as I like to use it to sweeten tea, brush on scones and muffins, drizzle on pork or chicken or in cocktails!  It will keep in the refrigerator for several weeks, but it won’t last that long, you will find many uses for it.


Gingerbread Syrup

Zest of 1 lemon

2 cups fresh ginger, unpeeled, cut into big chunks

1 cup sugar

1 cup water


Place lemon zest and ginger in a food processor and finely chop.  Scrap into a medium saucepan and add water and sugar.  Bring to a boil, then reduce to a simmer and cook for about 15 minutes, until thick and syrupy.  Strain and transfer into a glass jar.  Cover and keep refrigerated.


Butternut Squash Bisque with Seared Scallops

serves 8


3 ounces pancetta, diced

1 teaspoon salt

1 teaspoon black pepper

2  1/2 teaspoons Baker’s Sprinkles (or 1 teaspoon cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice)

8 large sea scallops, washed and dried thoroughly

1 cup yellow onion, diced

2-3 garlic cloves, minced

1 handful fresh sage, minced

large pinch of red pepper flakes

1 cup dry white wine or champagne

16 ounces clam juice

2 cups chicken or vegetable stock

8 cups butternut squash, cut into 1″ cubes

1/4 cup heavy cream, warmed

salt and pepper

maple syrup

fresh sage


Cook pancetta in a Dutch oven or large pot over medium high heat until crisp, about 8 minutes.  Drain on paper towels and reserve drippings.  Set pancetta aside.

Combine 1 teaspoon salt and 1 teaspoon black pepper and Baker’s Sprinkles and place in a shallow dish or plate.  Dip both sides of scallops in spice mixture.  Heat pan with pancetta drippings (about 1 tablespoon) to high heat. (if there is not enough pancetta drippings supplement with a bacon drippings or olive oil)

When pan is very hot, sear scallops just to form a crust of the spice mixture on the surface, about 1-2 minutes per side.  Remove scallops to a paper towel lined plate and set aside.

Sweat onion, garlic, sage and pepper flakes in same pan scallops were seared in.  Medium heat, about 5 minutes, just till softened.  Deglaze pan with wine, stirring to scrape up spices and browned bits.  Simmer until nearly evaporated.  Add clam juice, broth and squash.  Bring to a boil, reduce heat and partially cover.  Simmer until squash is tender, about 20 minutes.  Puree soup, using a stick blender or in batches in a blender, until smooth.  Return to pot.  Finish soup with warmed cream and season to taste with salt and pepper.  When serving, top each bowl with one scallop and garnish with pancetta, a drizzle of maple syrup and fresh sage.


Citrus Spice Churros

1 teaspoon sugar, plus 1 cup for coating

2 tablespoons butter

pinch of salt

1 cup flour

3 eggs

1/2 teaspoon vanilla

zest of one orange

zest of one lemon

1 teaspoon Baker’s Sprinkles (or a combo of cinnamon, nutmeg, ginger, whatever you like)

vegetable oil

In a medium saucepan, combine the 1 teaspoon of sugar with the butter, salt and 1 cup of water.  Bring to a boil.  Off heat, add the flour all at once and stir until incorporated.  Scrape the mixture into a bowl.  Using an electric mixer at medium speed, beat in the eggs, one at a time until smooth.  Add the vanilla and citrus zests.  Scrape the batter into a pastry bag fitted with a star tip (1/2″)

In a medium bowl, combine the 1 cup of sugar with spices and set aside.   In a large saucepan heat the oil to a depth of at least 2″.  Warm to 350º


Working carefully and quickly, pipe about eight 3″ lengths of batter into the hot oil.  Use a knife to cut the batter off between pieces.  Fry over moderate heat until golden brown and cooked through, about 5 minutes.  Using a slotted spoon, lift out the churros and let them drain for 10 seconds and let toss them in the sugar-spice mix, rolling to coat.  Transfer to a platter to keep warm.


Honey Spice Chicken Tagine

Serves 4

1 tablespoon olive oil

1 medium onion, thinly sliced

3 large garlic cloves, crushed

4 large, boneless, skinless chicken breasts

1 1/2 teaspoons Baker’s Sprinkles ( or a mixture of cinnamon, ginger etc)

2 tablespoons honey

2 tablespoons lime juice

1 tablespoon red wine vinegar

1 cup chicken stock

salt and pepper

1/3 cup raisins

1/3 cup almonds, sliced or whole



Heat the oil in the Tagine base or large skillet.  Fry the onion and garlic gently, without browning.  Cut the chicken into bite size pieces and add to the Tagine and brown evenly.  Stir in the spices and cook for one minute.  Mix together the honey, lime juice, vinegar and stock and pour over chicken.  Season well with salt and pepper; cover and cook very gently for 1 1/4 to 1 1/2 hours.  When the chicken is cooked, remove the lid and boil the liquid rapidly to reduce it to a syrupy consistency.  Stir in the raisins and almonds and garnish with parsley.


Mexican Chocolate Cream Pie

1 pre-baked pastry crust

1/4 cup cornstarch

1/2 cup sugar

1/8 teaspoon salt

1 cup milk

1 cup semisweet chocolate chips

2 egg yolks, beaten

1 teaspoon chili powder or cayenne

1 tablespoon ground cinnamon

3 ounces cream cheese, room temp

1 teaspoon Mexican vanilla

1 1/2 cups heavy cream

1 teaspoon sugar

1 teaspoon Baker’s Sprinkles (or a mix of cinnamon, nutmeg, etc)

shaved chocolate

In a medium saucepan, mix cornstarch, sugar and salt.  Add milk, chocolate chips, egg yolks, cayenne or chili powder and cinnamon.  Stir to blend.  Cook over medium heat, stirring constantly until thickened.  Remove from heat.  Beat in cream cheese and vanilla.  Allow to cool thoroughly.


When cool, pour cream into a large mixer bowl with 1 teaspoon sugar and beat until soft peaks form.  Remove one cup and set aside.  Fold remaining whipped cream into cooled chocolate mixture.  Spoon into baked pie shell.  Top with remaining cream and sprinkle with a bit of Baker’s Sprinkles and shaved chocolate if desired.  Refrigerate at least six hours or overnight.

Oatmeal Raisin Cookies

makes about 3 dozen cookies


1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

3/4 cup granulated sugar

2 eggs, at room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon Baker’s Sprinkles (or your mix of cinnamon, nutmeg, ginger etc)

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

Preheat the oven to 350° Line sheet pans with parchment paper.

Toast pecans on a sheet pan for about 5 minutes; chop.

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Measure dry ingredients onto a sheet of parchment paper: flour, baking powder, cinnamon, and salt. Whisk lightly to blend. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop, about the size of a tablespoon, drop mounds of dough onto prepared pans.


Using the palm of your moistened hand, press slightly to flatten.  Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a rack and cool completely.


Rustic Apple Pear Tart with Ginger Streusel and Amaretto Cream

1/2 cup all purpose flour

1/4 cup brown sugar, packed

1/4 cup chopped nuts

2 tablespoons finely chopped crystallized ginger

1 teaspoon ground ginger

4 tablespoons unsalted butter, room temp, cubed (1/2 stick)

1 sheet puff pastry, thawed (or one recipe pie dough)

2 large apples, peeled and cored

3-4 red pears, peeled and cored

Juice of 1 lemon

1/3 cup dark brown sugar

1 tablespoon flour

1 tablespoon Baker’s Sprinkles (cinnamon, ginger, nutmeg, allspice)


Preheat oven to 400°.  Prepare Streusel Topping– Mix first 5 ingredients together in a small bowl-flour, brown sugar, nuts and gingers.  Rub in butter with your fingertips until mixture begins for form small clumps.  Topping is ready for sprinkling—set aside.

On a lightly floured piece of parchment paper, roll dough into a 13”-14” circle and transfer to a sheet pan. Thinly slice the apples and pears and toss with the lemon juice, brown sugar, flour and spices. Pile the fruit filling into the center of the dough circle then sprinkle with half of Streusel Topping. Fold edges of dough up and over filling.  Some of the fruit will show in the middle.  Brush dough with a bit of half and half or cream and sprinkle with remaining Streusel Topping.  Bake for about 40 minutes.

Amaretto Cream

1 cup whipping cream, very cold

1 teaspoon almond extract

1-2 tablespoons Amaretto

2 tablespoons powdered confectioners sugar

Place cold cream into a mixer fitted with a whisk attachment. Add extract, Amaretto and powdered sugar.  Whip until soft peaks form.  Keep chilled until ready to use.

 Sweet Potato-Pumpkin Cakes

Makes about 12 regular sized muffins

2  1/2 cups all purpose flour

1  1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon Baker’s Sprinkles (or a combination of your favorite baking spices–cinnamon, nutmeg, ginger…)

1/3 cup buttermilk

1/3 cup milk

1/2 cup sweet potato or pumpkin puree or a combination of both

1 teaspoon vanilla

1 stick butter, room temp

3/4 cup brown sugar

2 eggs

1/2 cup sugar

2 teaspoons Baker’s Sprinkles

1/2 stick butter, melted

Preheat oven to 350°  Coat muffin pan with cooking spray or line cups with paper liners.  In a medium sized bowl, whisk together flour, baking powder, salt and spices. In another medium sized bowl, mix together buttermilk, milk, sweet potato puree and vanilla.  Cream butter and brown sugar in the bowl of a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately add dry and wet mixtures into the butter mixture, starting and ending with dry, being careful not to overmix.

Fill muffin cups 1/2 full and bake for 25 minutes or until toothpick inserted in center comes out clean.  Combine remaining sugar and remaining spices in a shallow dish.  When cool enough to handle, brush or dip cakes into melted butter and roll in sugar mixture to coat.  Serve warm.



Vegetarian Chili

makes 12 full servings or 25- 1/2 cup servings

2-3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 large bell pepper, any color, chopped

2 carrots, minced

2 celery stalks, minced

6-8 mushrooms, minced

4-6 cloves garlic, minced

1-2 tablespoons Chimayo Spice mix (mixture of cumin, oregano, thyme, cayenne, chili powder

3 15-ounce cans black beans, pinto bean or kidney beans, rinsed and drained

2 14-ounce cans no-salt-added diced tomatoes, undrained

1-2 canned chipotle peppers in adobo sauce, minced

4 cups vegetable broth

2 teaspoons light brown sugar

1 cup Wheat Berries

1-2 teaspoons salt (to taste)

1/2-2  teaspoons freshly ground pepper (to taste)

Juice of 1 lime

avocado, diced

fresh chopped fresh cilantro

cheddar cheese, shredded

sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, carrots, celery, mushrooms and spices. Cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth, brown sugar and wheat berries.  Bring to a boil over high heat, reduce heat, cover, and simmer for 45 minutes.  Salt and pepper to taste. Remove from the heat. Stir in lime juice. Serve with avocado, cilantro, cheese and sour cream.

 Poblanos a la Pappas

Makes 2 large servings

2 poblano peppers, roasted and peeled **

12 ounces small red potatoes, cubed, about 2 cups

olive oil

1 small yellow onion, sliced, about ½ cup

1 cup Monterey Jack cheese, shredded

3 tablespoons green chiles, diced (canned or fresh roasted)

½ jalepeño, seeded and diced

3-4 green onions, chopped

3 tablespooons cream cheese, softened

1 tablespoon sour cream

2 teaspoons Chimayo Spice Mix (or your mixture of Southwestern spices, think, cumin, garlic, oregano, chili powder etc)

juice of one lime

salt and pepper

½ cup Monterey Jack cheese, shredded

Preheat oven to 425°.  Spray a sheet pan with cooking spray; set aside.

Boil the potatoes in a pot of salted water until tender, about 7 minutes.  Drain and return to the pot.  Warm over high heat for about 30 seconds, or until potatoes are dry.  Set aside.

In a small saucepan, over medium high heat, drizzle in about 1 tablespoon of olive oil. Add yellow onions , green chiles,  jalepeños and green onions and cook until tender and translucent, about 5 minutes. Add chiles to potato pan, along with 1 cup Monterey Jack Cheese, cream cheese, sour cream, spices and lime juice.  Season to taste with salt and pepper.


Divide potato filling between poblanos and sprinkle with remaining ½ cup of cheese.  Place on prepared sheet pan and bake until cheese is melted and golden brown, about 20-25 minutes

Roasting peppers **

In the oven:

Preheat oven to broil. Place whole peppers on a large sheet pan.  Broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool; or place in a large brown paper bag, roll down the top to close bag and allow to set until cool enough to handle. Starting at blossom end, peel peppers, trying to remove the greater portion of the skin. Don’t worry if you can’t get all of the skin off, little bits of charred skin adds flavor.   Cut a slit down the length of the pepper and remove the ribs and seeds. Peppers may roasted in advance and stored in a glass jar, covered in olive oil, in your refrigerator.  Always drain and gently dry peppers off before using to remove excess moisture.  Alternatley, you may use your gas grill or gas stove top to cook and char the peppers.

 Mexican Chicken Salad

Serves 6


1 firm-ripe avocado, quartered, pitted, and peeled

1 cup sour cream

1/4 cup fresh lime juice

1 large garlic clove, finely chopped

l  teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Chimayo Spice mix (think cumin, oregano, chili powder, cayenne…)

4 cups coarsely shredded cooked chicken (about 1 lb)

1/2 large jicama, peeled and cut into 1/4-inch-thick matchsticks

3 scallions, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon finely chopped fresh serrano chile, seeded and deviened for less heat (optional)

2 cups tortilla chips

1 firm-ripe avocado, peeled, pitted and thinly sliced-garnish

1 lime, sliced

Blend dressing ingredients in a blender or with a whisk.

Toss salad ingredients with dressing in a large bowl until combined well.  Top with chips, avocado slices and a wedge of lime.

 Green Chili Pork Stew

2 tablespoons vegetable oil

1 pork tenderloin, cut into 1” pieces

3 tablespoons good quality tequila

1 large onion, diced

4 cups tomatillos, diced

6 large cloves garlic, minced

1/4 cup  (4 tablespoons) Chimayo Spice mix OR mixture of

ground cumin, oregano, coriander, chili powder and thyme

2 teaspoons salt

6 cups chicken or vegetable stock

2 Anaheim chiles, roasted, peeled, seeded and chopped (or two small cans chopped chilies)

1 14 ounce can pinto beans

1 14 ounce can hominy

2-4 tablespoons masa harina

juice of one lime

zest of one lime

sour cream-topping

Sear pork in oil in a large pot over high heat until browned.  Deglaze pan with tequila then add onion, tomatillo, garlic and seasonings.  Cook over medium high heat for about 10 minutes, stirring often.  Add broth and chiles and bring to a boil. Add beans and hominy.  Reduce heat to low and bring to a simmer.  Add masa and stir to dissolve.  Simmer for about 30 minutes.  Add fresh lime juice and zest just before serving.  Serve with sour cream.


Chimayo Cheese  Crackers

1 cup flour

1/2 teaspoon baking powder

2 tablespoons Chimayo Spice Mix

1/2 teaspoon salt

1/4 cup butter, at room temperature

1 cup finely grated cheese, a “Mexican” mix is nice, but use any kind you want

1/4 cup finely chopped toasted almonds

2 tablespoons finely chopped chives, parsley or cilantro or a mix

2 to 3 tablespoons milk

Sift together four, baking powder, Chimayo Spice and salt. In a medium bowl, mix together butter and cheese. Add flour mixture, blending with fingers or a pastry blender. Mix in almonds and garlic chives. Add milk 1 tablespoon at a time, stirring with a fork, until dough holds together. Shape into a ball, then roll into  log about 1” round by 8 inches long. Wrap in plastic wrap and chill for several hours.

Preheat oven to 400°.  Slice the dough about 1/4 “ thick and place them on parchment lined sheet pan.  Bake 10 to 12 minutes or until lightly browned. Cool. Store in tins.   Makes about 3 dozen

 Black Bean Beef Enchilada Soup

Serves about 10

4 pounds ground sirloin

1 sweet onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1-28 ounce can tomatoes, diced

1-16 ounce can black beans

1-16 ounce can kidney beans

2 cups fresh or frozen corn

4 ounces green or hatch chilies, diced

1-10 ounce can enchilada sauce

2-10.5 ounce containers beef broth

1/4 cup Chimayo Spice Mix (use any seasoning such as taco, Southwestern or Mexican)

8 flour or corn tortillas, cut into ribbons

In a large skillet, cook beef thoroughly and drain. Scoop meat out of skillet and set aside on a plate.  Wipe out skillet and coat with olive oil.  Cook onions for 3-5 minutes or until tender and soft.  Add garlic and cook for 1-2 minutes longer.  Scrape onion-garlic mixture into a large soup pan.  Add cooked beef and all other ingredients.  Cook over very low heat for about 30 minutes.  When just about ready to serve add tortillas.  Stir in and allow to soften a bit.  Serve soup with shredded cheddar cheese, avocado, cilantro and sour cream.


Spinach-Poblano Enchiladas Suizas


2 tablespoons olive oil

1 small white onion, diced

3 cloves garlic, minced

2 roasted Poblano peppers, diced

1 pound fresh spinach

1 1/2 cup shredded Monterey Jack cheese

salt and pepper

Heat oil in a heavy skillet, over medium heat, add onion and garlic and sauté for 2-3 minutes.  Add spinach and poblanos, stirring to wilt spinach.  Season with salt and pepper.  Set aside to cool.


Tomatillo Sauce

Makes enough to top about 25 enchiladas

1 pound tomatillos, husked and rinsed

2 tablespoons olive oil

2 large garlic cloves, minced

2 green onions, sliced

1 small yellow or white onion, diced

1 large jalapeño, seeded and minced

2 tablespoons flour

1 1/2 tablespoons Chimayo Spice Mix (or a combination of ground cumin, dried oregano, chili powder)

1/4 teaspoon black pepper

1 1/2 cups chicken or vegetable stock

1 cup roasted green chilies, peeled and chopped(canned or fresh roasted-Poblano or Anaheim)

1/2 teaspoon salt or more to taste

1 tablespoon cream

juice of one lime

1/2 bunch of cilantro, chopped

 Place tomatillos in a medium saucepan and cover with water.  Bring to a boil and let cook for about 5 minutes.  Drain, cool and de-stem.  Roughly chop by hand or process or blend tomatillos to a rough texture.  Set aside.  Heat oil in a large skillet or stockpot.  Add garlic, green onions, onions and jalapeño.  Sauté for about 5 minutes over medium high heat.  Add flour, Spice Mix and black pepper and sauté about 5 minutes more to cook the flour.  Add stock and tomatillos; allow mixture to reduce by about 1/3—about 10 minutes.  Add cream, lime and cilantro.

Suiza Sauce

3 cups sour cream

3/4 cup milk

1 teaspoon salt

1 teaspoon white pepper

Whisk ingredients together and warm in a water bath.

Assemble enchiladas:

In a small skillet, heat about 6 tablespoons vegetable oil over medium heat till hot and shimmering.  Soften corn tortillas in the oil for about 10-15 seconds, or until softened.  Using tongs, drain on paper towels.  Dip each tortilla in warm Salsa Verde.  Lay flat and put 3-4 tablespoons of the spinach poblano filling down the center of each tortilla. Sprinkle with 1-2 tablespoons cheese.  Roll and place on warm plates or oven proof plates, or serving platter.  Place a ladle full of Salsa Verde on each enchilada serving, add a drizzle of the Suiza Sauce  and a sprinkle of cheese. Run each plate under broiler for about 30 seconds if desired, or place in a 500° oven for 1-2 minutes then serve.


Chimayo Rubbed Steaks

1/4 cup Chimayo Spice Mix

2 tablespoons brown sugar

1/2 teaspoon salt

2 NY Strip Steaks, 1-11/2″ thick, about 12 ounces each

Preheat grill to high.  Mix spice mix, brown sugar and salt.  Rub into steaks.  Grill to desired doneness.

Grilled Tilapia with Chimayo Spice

4  tilapia fillets- about 5-6 ounces each

2 tablespoons Chimayo Spice Mix

2 tablespoons olive oil

Preheat outdoor grill or grill pan to high heat.

Rub fish fillets with spice mix and brush lightly with a bit of olive oil. Place on hot grill, skin side down.  Reduce heat to medium high.  Cook until flesh is no longer opaque, about 5-7 minutes.


Chimayo Crab Cakes

(Makes 12)

12 ounces crabmeat

1/2 cup finely chopped red bell pepper

1/2 cup thinly sliced green onion

6 tablespoons mayonnaise

2 tablespoons Dijon

1-2 teaspoons Chimayo Spice Mix

1 egg

juice of 1 lime

zest of 1 lime

handful of fresh cilantro leaves

1 cup breadcrumbs and or Panko, divided use

1/2 teaspoon salt

3 tablespoons canola oil

Mix crabmeat, bell pepper, green onion, mayonnaise, Dijon, Chimayo Spice Mix, egg, lime juice, zest and cilantro in medium bowl. Mix in 1/2 cup of the breadcrumbs.  Add salt and mix well.  Shape crab mixture into twelve patties using scant 1/3 cup mixture for each. Place remaining bread crumbs in shallow dish. Add crab cakes 1 at a time, turning and pressing to coat. Transfer to sheet pan.   Cover and refrigerate.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with Cilantro Lime Sauce.

Cilantro Lime Sauce

1 cup sour cream

2 Tablespoons light mayonnaise

juice of one lime

zest of one lime

1 teaspoon Chimayo Spice Mix

handful fresh cilantro leaves, roughly chopped

salt and pepper to taste

Mix all ingredients together.


Chimayo Pecans

1 cup toasted pecans

1 tablespoon vegetable oil

1 tablespoon Kahlua

1 tablespoon Chimayo Spice Mix

2 tablespoon granulated or brown sugar

Preheat oven to 300°

Toss pecans with oil and Kahlua, add Chimayo Spice Mix and sugar and toss again.  Spread out on a cookie sheet and cook, stirring frequently, until toasted, about 25 minutes.  Cool completely and store in an airtight container.


Spicy Chimayo Shrimp

Makes about 3 cups

1 pound large shrimp, peeled and deveined, with tails left on

2 tablespoons flour

2 teaspoons paprika

2 teaspoons brown sugar

1 teaspoons salt

1 teaspoon Chimayo Spice mix

1 tablespoon olive oil

1 tablespoon butter

1/2 cup white wine

1/2 cup chicken or vegetable broth

2 tablespoons butter

Combine shrimp, flour, brown sugar and spices in a bowl and toss to coat.  Place olive oil and butter in a large sauté pan and heat on medium high heat.  Sauté shrimp until just lightly browned on both sides, but cooked through—just a minute or two.  Transfer to a plate and set aside.  Deglaze pan with wine, scraping up brown bits.  Simmer for about 2-3 minutes or until wine has reduced by about half.  Add broth and simmer for about 5 minutes.  Return shrimp to pan and cook until firm and sauce is slightly thickened, about 2 minutes. Add butter and whisk till blended.


Juniper Provence Cream Potatoes

Makes 8-10 servings

2/3 cup white wine vinegar

6 tablespoons coarsely chopped shallots

3 tablespoons Juniper Provence Spice Mix

6 tablespoons flour

3 cups vegetable broth

1 cup white wine

1 1/3 cup cream

6 cups new potatoes, unpeeled and cubed


6 cups ham, cubed (optional)

Combine vinegar, shallots and  Juniper Provence Spice Mix in small saucepan.  Bring to boil, reduce heat and simmer 10-15 minutes.

While vinegar is simmering, make sauce by melting butter in large saucepan.  Stir in flour and cook gently till smooth.  Gradually stir in broth and wine.  Cook till thickened.

Strain vinegar mixture and add to thickened broth; continue cooking for 1 minute.  Remove from heat and stir in cream.  Place cubed potatoes in large shallow baking dish.  Pour sauce over, making sure potatoes are evenly coated.  Bake in 350° oven till potatoes are nearly tender, about 40 minutes.

Add ham to potatoes and sauce, if using, and mix well.  Reduce heat to 325° and continue cooking for 24-30 minutes until lightly browned.  (If not using ham, stir potatoes, lower heat and continue cooking as directed)  Add more stock if mixture becomes too dry.  Garnish with parsley and serve.

Juniper Provence Roasted Chicken 

1-4 to 6 lb roasting chicken, rinsed and patted dry
(or 6-8 cut up chicken pieces, still on the bone)

4-6 garlic cloves, peeled and smashed

2 tablespoons butter, softened

1 tablespoon olive oil

kosher salt and freshly ground pepper

1-2 tablespoons Juniper Provence Spice

1 large yellow or white onion, peeled and sliced medium thickness
1 small bag baby carrots or 5-6 carrots cut into 2-3” pieces
10-12 very small red or white potatoes with bits of peel cut off

Preheat oven to 425°

Mix together the garlic, butter and olive oil.  Rub all over the chicken then sprinkle with salt, pepper and spices.  Rub under skin as well, if desired.

Place chicken in the bottom of a large heavy duty-roasting pan; surround chicken with onions, carrots and potatoes.   Place the chicken in the oven and roast for approximately 30-35 minutes, rotating 360° half way through baking time.   The skin will crisp and turn golden brown.  Pierce the chicken to make sure the juices are running clear.  If you have a thermometer to check the internal temperature, look for 180°.  Allow

Roasted Root Vegetables

1 pound red-skinned potatoes, unpeeled, cut into 1-2” chunks

1 pound celery root, peeled, cut into 1-2” chunks

1 pound rutabagas or beets peeled, cut into 1-2” chunks

1 pound carrots, peeled, cut into 1-2” sections

1 pound parsnips, peeled, cut into 1-2” chunks

2 onions, cut into wedges

2 leeks cut into 1” rounds

2 tablespoons chopped fresh rosemary

1/2 cup olive oil

2 tablespoons Juniper Provence Spice Mix

10 garlic cloves, peeled

Preheat oven to 400°.   Spray 2 sheet pans with cooking spray. Combine all remaining ingredients except garlic in large bowl; toss to coat. Season with salt, pepper and Juniper Provence Spice Mix.  Divide mixture between sheet pans. Roast 30 minutes, stirring occasionally.  Rotate pans 360° and switch places on racks.  Add garlic cloves to pans.

Roast until all vegetables are tender and beginning to brown, about 45 minutes longer, stirring a few times during cooking time.

 Spicy Juniper Provence Olives

4 cups mixed olives

1-2 tablespoons Juniper Provence Spice Mix

8 garlic cloves, whole

1/2 teaspoon red pepper flakes

2 oranges, sliced

juice of one orange

1/2 cup olive oil

2 tablespoons red wine vinegar

1/4 cup white wine

Preheat oven to 300°

Mix together all ingredients and pour into a shallow roasting pan.  Cover with foil and bake for about an hour.  Drizzle with a bit more olive oil.  Serve warm with bread.


Juniper Provence Spice Rubbed Beef Tenderloin

5 tablespoons Juniper Provence Spice Mix

1/4 cup sugar

1 tablespoon salt

1 lb boneless beef tenderloin fillets, cut into 4 portions

1-2 teaspoons olive oil

Preheat oven to 400°F. Mix spices with sugar and salt. Thoroughly rub mix onto each fillet; set aside 5 minutes. Add oil to a large, oven-proof skillet and heat over medium-high. Sear fillets 1 minute on each side or until browned. Transfer to oven and cook 5 to 10 minutes, depending on doneness.

Juniper Provence Artisan Crackers

2  1/2 cup flour

3 teaspoons  dried herbs/seasonings

(such as lavender, dill, cracked pepper, oregano, parmesan, basil, rosemary, sage, cumin, garlic, cayenne, onion powder or Juniper Provence Spice Mix)

1 teaspoon salt

zest of one lemon finely minced

4 tablespoons olive oil

3/4 cup cold water

coarse salt for sprinkling on top

Preheat oven to 400°

Mix dry ingredients together in a medium bowl being sure to get everything well blended.  Toss in lemon zest. Add the oil and half of the water and begin mixing.  Add more water as necessary to form a rough, dry dough.  Turn dough out onto a lightly floured surface and knead just until it comes together into a cohesive ball.

Divide dough into even quarters.  Roll each dough quarter as thin as possible until it’s slightly smaller than a sheet pan.  Cut the dough into squares or other desired shapes and use a fork to prick each square two or three times.  Sprinkle with course sea salt and more seasonings, if desired.

Bake for 15 minutes, or until golden brown, turning the sheet once half way through.  While the first batch is baking, roll out another quarter of dough.  Let baked crackers cool before breaking apart.  Store in an airtight container.

 Coq au Vin

4 bone in chicken thighs

4 bone in chicken drumsticks

2 bone in chicken breasts

3/4 cup flour

salt and pepper

3 tablespoons olive oil

2 cups leeks, trimmed and sliced

1 1/2 cups baby carrots

8 ounces mushrooms

3 tablespoons tomato paste

3 garlic cloves, minced

1 1/4 cup white or red wine

3/4 cup chicken broth

fresh thyme or Juniper Provence Spice Mix

3 tablespoons butter

Wash the chicken and pat dry.  Season with salt and pepper; dredge in flour.  Heat oil in a large sauté pan over medium high heat.  Add chicken and brown on all sides.  Remove from pan and set aside.  Sauté leeks, carrots and mushrooms for about 3-5 minutes.  Add in the tomato paste and garlic and sauté for 3-4 more minutes.  Deglaze the pan with the wine and reduce liquids down for about 3-4 minutes.  Add broth and herbs.  Add browned chicken back into pan and bring to a boil.  Cover and reduce heat to medium low and simmer for about 20 minutes.  Stir in butter, season with salt and pepper to taste.


Juniper Hills Farm Caramelized Shallot Onion Focaccia

Makes 1- 12” round

1 tablespoons olive oil

2 large shallots, thinly sliced

2 medium onions, thinly sliced

1 tablespoon Juniper Provence Spice Mix

3 tablespoons honey

1 3/4 cup all purpose flour

1 package dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1-teaspoon salt

2 tablespoons olive oil

3/4-cup warm water (110°-115°)

3 tablespoons olive oil, divided use, plus a bit extra

1 tablespoon Juniper Provence Spice Mix

In a sauté pan, heat 1-tablespoon olive oil, add shallot and onion and Juniper Provence Spice Mix. Cook over medium high heat for about 10 minutes .  Lower heat and continue to cook until golden and caramelized.  Add honey.   Cool and set aside.

In the bowl of a food processor combine flour, yeast, sugar and salt, mix well.  Mix warm water and 2 tablespoons oil and pour into tube with motor running. Process till mixture comes together into a dough, about 30-35 seconds.  Add 1/2 onion mixture and process to combine.  Turn dough out onto lightly floured surface.  Flour your hands and knead dough, adding in a few more tablespoons of flour, if necessary for dough to become smooth and no longer sticky.  Rub a bit of olive oil in a medium sized bowl; place dough in, turning to coat.  Cover and let rise in a warm spot, for about 30 minutes.  Preheat oven to 375°

Punch dough down and let rest for 5 minutes. Rub some olive oil on a sheet pan or a round pizza pan.  Turn dough out onto lightly floured surface and roll into a round, square or rectangular shape, approximately 12” in diameter.  Sprinkle pan with 1-teaspoon cornmeal.  Place dough on pan, cover and let rise for about 15 minutes.  Spread remainder of onion-rosemary mixture evenly over dough; sprinkle with remaining 1 tablespoon of Juniper Provence Spice Mix and bake for approximately 30 minutes.

 Juniper Provence Chicken Salad with Caramelized Onion Jam

3 tablespoons olive oil

3 tablespoons balsamic vinegar

3 teaspoons Juniper Provence Spice mix or other Mediterranean herbs

4 chicken breast halves

salt and pepper

 Onion Jam:

1 1/2 pounds red onion, thinly sliced

2 cups dry red wine

2 tablespoons lavender honey

1/2 tablespon dried lavender, crushed

2 tablespoons red wine vinegar

1 cup sliced almonds, toasted

Preheat oven to 425°

Whisk oil, vinegar, and spices in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow baking dish. Add dressing; turn chicken to coat. Bake chicken for 25-30 minutes or until juices run clear. Transfer to work surface and allow chicken to cool .  Remove skin and pull meat from bones, shredded chicken into bite-sized pieces.  While chicken is roasting prepare Onion Jam.

Combine onions, wine, honey and lavender in a large skillet and bring to a boil.  Reduce heat to medium and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes.  Add in red wine vinegar.  Simmer 10 more minutes, adding a bit of water, 1 tablespoon at a time, if needed to moisten jam.  Onions will get slightly crunchy.  Combine chicken, onions and almonds, tossing to mix.

 Oven Dried Provencal Tomatoes

12 plum tomatoes, halved or quartered

1 tablespoon Juniper Provence Spice Mix

2 tablespoons olive oil

1 teaspoon sugar

Preheat oven to 275°.  In a bowl, add tomatoes, spice mix, olive oil, sugar and salt and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for 2- 3 hours.

These tomatoes are wonderful tossed with pasta, on bruschetta, in salads and on pizzas.


Spicy Juniper Provence Olives

4 cups mixed olives

1-2 tablespoons Juniper Provence Spice Mix

8 garlic cloves, whole

1/2 teaspoon red pepper flakes

2 oranges, sliced

juice of one orange

1/2 cup olive oil

2 tablespoons red wine vinegar

1/4 cup white wine

Preheat oven to 300°

Mix together all ingredients and pour into a shallow roasting pan.  Cover with foil and bake for about an hour.  Drizzle with a bit more olive oil.  Serve warm with bread.


Tomato Rustica Sauce

Makes about 8 cups

3 tablespoons olive oil

6 garlic cloves, minced

1/2 cup carrots, finely chopped

1 medium onion, finely chopped

1/2 cup celery, finely chopped

2 dried bay leaves

2 tablespoons Mediterranean Spice Mix

3/4 teaspoon crushed red pepper

6 pounds ripe tomatoes OR

2 -28 oz cans Italian tomatoes

2- 6 oz cans tomatoes paste

1/2 cup red wine

1 tablespoon good quality balsamic vinegar

1 tablespoon anchovy paste (optional)

1-2 teaspoons sugar, to taste

If using fresh tomatoes, skin tomatoes, if wanted. (cut a cross in the top of each tomato, drop in boiling water for a few minutes, pull them out, let set and cool slightly, slip off skins)  Core and seed, reserving all juices then pass tomatoes, through a food mill or crush well with your hands.  If using canned tomatoes, crush well with your hands.  Set aside.

Heat olive oil in a large sauté pan over medium heat.  Add garlic and onions and cook for 3 or 4 minutes. Add carrots, celery and spices.  Cook, stirring occasionally for about 10 minutes.  Add tomatoes, tomato paste, wine, vinegar, anchovy past and sugar.  Simmer on low heat, uncovered for about 30-40 minutes, stirring occasionally.  Add salt to taste.

 Puttanesca Sauce

1/4 cup of olive oil

4 garlic cloves, chopped

1-2 tablespoons anchovy paste or 4 anchovy filets (optional)

1 tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)

2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:

about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices  OR:

12 cups cherry or grape tomatoes

1/3 cup red wine vinegar

2 tablespoons honey

1/4 cup capers

1/2 cup olives, pitted

salt and pepper to taste

Heat olive oil in a large sauté pan over medium high heat.  Add garlic, anchovy paste and spices and cook until softened, about 2 minutes.  Add tomatoes with their juices, vinegar and honey.  Cook for about 5 minutes then add capers and olives.  Add up to 1 cup of water or less, if needed to loosen.  Bring to a simmer and cook for about 15 minutes.


Paprika Meatballs with Couscous

Makes about 24 meatballs and 3 cups of sauce and 3 cups of coucous

1 1/2 pound ground chuck

3/4 cup fresh bread crumbs

1/2 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped

2 garlic cloves, minced

4 teaspoons Mediterranean Spice mix or a mixture of salt, pepper, cumin, coriander and pepper flakes

1/3 cup milk

1/3 cup broth

2 eggs, beaten

2 bell peppers, sliced

1 medium onion, sliced

2 tablespoons sweet paprika

2 cloves garlic, minced

1/2 cup white wine

2 cups broth

1 cup tomatoes, chopped (canned is fine)

1/2 cup sour cream

2 cups broth

1/2 teaspoon salt

1 1/2 cup couscous

1 cup peas

Combine chuck, crumbs, Parmesan, parsley, garlic, spices, milk, broth and eggs. Gently mix with your hands until well combined.  Shape into 2” balls and either brown in a sauté pan with a bit of olive oil or place on a lightly sprayed sheet pan and bake at 350° for about 10 minutes- they do not need to be cooked through.  Set aside.

In a large sauté pan, drizzle a bit of olive oil and add peppers and onions.  Cook for 8-10 minutes, over medium heat until softened.  Add paprika and garlic and cook for a couple of minutes more.  Deglaze pan with wine and simmer wine and pepper mixture for about 3 minutes more, reducing wine by half.  Add broth and tomatoes and salt to taste.  Reduce heat and cook for 12-15 minutes until sauce has thickened up a bit.  Add meatballs, cover and simmer 4-5 minutes more.  Off heat stir in the sour cream. Serve with couscous.

For couscous bring broth and salt to a boil.  Add couscous and peas.  Cover and remove from heat and allow to steam for about 5 minutes.  Fluff before serving.


Mediterranean Pine Nuts

Preheat oven to 350

2 cups pine nuts and or pistachios

1 tablespoon olive oil

1/2 teaspoon kosher salt

1 teaspoon Mediterranean Spice Mix OR Greek Seasoning or 1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon pepper

grated zest of 1 lemon

Lightly toast pine nuts in oven for 10-12 minutes, shaking occasionally.  Remove from oven and reduce heat to 300°.  Lightly spray a baking sheet or line with parchment paper.  Toss warm nuts in bowl with olive oil, salt, seasonings and peppers.  Pour nuts onto sheet pan and spread out evenly.  Cook in oven for about 10 minutes, or until lightly browned and fragrant.  Remove from oven, cool slightly, then loosely separate nuts.  Toss in lemon zest.  Cool completely.

Store in an airtight container at room temp. Great on Greek salads with Feta cheese and olives; toss in with pastas.  For a yummy change, substitute 1 cup shelled roasted pistachios for 1 cup of the pine nuts.

Mediterranean  Rubbed Flank Steak

1 tablespoon Mediterranean Spice Mix

6 garlic cloves, smashed

2 teaspoons salt

juice of one lemon

1 1/2 pounds flank steak


Preheat grill to high heat.  Mix Mediterranean Spice Mix, garlic, salt and lemon juice into a paste.

Rub the paste on both sides of the flank steak. The steak can be grilled now or chilled up to a day before cooking.  Brush grill with some vegetable oil or cooking spray.  Lay flank steak on hot grill and close the grill.  Grill for about 10 minutes, turning every couple of minutes. Remove steak from grill and allow it to rest for 10 minutes.  With a very sharp knife, slice the steak against the grain on a very steep bias, to achieve wide, thin slices.


Feta Dressing

Great on Greek Salad, as a dip for fresh vegetables or meatballs; serve with Pita Bread or Pita Chips

1/3 cup feta cheese, crumbled

1 garlic clove, minced

1/2 cup plain yogurt

1/4 cup sour cream

1/3 cup calamata Olives, pitted and minced (optional)

1/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Mediterranean Spice Mix

juice of ½ lemon

Mix all ingredients together in a small bowl.


Chicken Puttanesca

4 boneless, skinless chicken breast halves

olive oil, salt and pepper


1/4 cup of olive oil

1-2 tablespoons anchovy paste or 4 anchovy filets (optional)

1 tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)

2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:

about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices  OR:

12 cups cherry or grape tomatoes

4-6 garlic cloves, chopped

1/3 cup red wine vinegar

2 tablespoons honey

1/4 cup capers

1/2 cup olives, pitted

Place the chicken pieces, one at a time into a large ziplock bag, which has been moistened with water.  Using a meat pounder, rubber mallet, rolling pin or bottom of a heavy saucepan, pound chicken a few times to flatten slightly.

Film the bottom of a large sauté pan with a little olive oil. Heat oil over medium high. Add the chicken, sprinkling generously with salt and pepper.  Sear quickly on each side. Turn heat down to medium and cook for about 3-5 minutes more, turning once more.  Set chicken aside on a platter.

Heat 1/4 cup olive oil in a large sauté pan over medium high heat.  Add anchovy paste and spices and cook until softened, about 1 minute.  Add tomatoes with their juices, garlic, vinegar and honey.  Cook for about 5 minutes then add capers and olives.  Add up to 1 cup of water or less, if needed to loosen.  Bring to a simmer and cook for about 15 minutes.  Just before serving, slip chicken breasts back into pan with sauce and serve with pasta!

Greek Meatballs with Feta

Makes about 40 medium to small meatballs

1 cup bread crumbs

1/4 cup milk-whole or 2%

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, minced

2 green onions, minced

1 teaspoon salt

2 teaspoons Greek Seasoning, Mediterranean Spice Mix or oregano

1 egg, lightly beaten

1 pound ground chuck

2 tablespoons olive oil

3/4 cup Kalamata olives, pitted and halved

1 tablespoon garlic, minced

1 teaspoon red pepper flakes

6 cups tomatoes, quartered, or 2 cans whole tomatoes (28oz cans)

Combine crumbs, milk, feta, parsley, scallions, salt, spice mix and egg in a mixing bowl.  Stir in the chuck and mix lightly, but well.  Shape the mixture into balls about 2” in diameter.  Heat oil in a large sauté pan over medium high heat. Add meatballs and brown on all sides, about 5 minutes.  Remove from pan and keep warm.  Add olives, garlic and pepper flakes to the pan and sauté 1 minute.  Stir in tomatoes and cook 10 minutes.   Return meatballs to the pan, and simmer 5 minutes or until cooked through.