1/2 Cup Sugar
1/4 Cup Lemon Juice (From Lemons or Bottle)
3 Cups Fresh Pink Grapefruit Juice (From Medium Grapefruits)
1 Cup Pomegranate or Cranberry Juice
1 Liter Seltzer or Club Soda - Chilled
Mint Leaves for Garnish
Stir sugar and lemon juice in a large pitcher until the sugar has disscoleved.  Add grapefruit and pomegranate juice.  Mix well, cover and refrigerate for 8 hours or overnight.  Stir the juice mixture and divide among 8 glasses filled with ice.  Pour in the Seltzer and serve immediately.  Garnish with mint leaves if desired.

A real breakfast classic with crunchy toasted almonds and fresh raspberries.

6 Eggs
1 Cup Half and Half
2 Tbs. Sugar
Finely grated zest of 1 Orange
3/4 Tsp. Almond Extract
1/2 Tsp. Vanilla Extract
8 Thick Slices Challah, Texas Toast, or other egg bread, preferably a day old.
Canola or Olive Oil
1 Cup Sliced Almonds
1 Cup Raspberries or Blueberries or Strawberries or Blackberries, or use all of them(lol)
Maple Syrup
Whipped Cream(Optional)

Preheat Oven to 350 degrees, and have 2 jellyroll pans ready.  In a large shallow bowl, whisk together first 6 ingredients.  Add bread, turning to coat evenly.  Let stand until bread has soaked up some of the egg mixture, 1 minute.

Place griddle over medium heat until hot.  Lightly oil the pan and one jellyroll pan.  Spread almonds on the plate.  Remove the bread from the egg mixture, one piece at a time, letting excess liquid drip back into the bowl.  Dip one side of bread into the almonds, pressing to help nuts adhere.  Place on ungreased jellroll pan, then repeat with the remaining bread.

Place bread in the pan, almond side down; cook until nuts begin to brown, about 2 minutes.  Flip and cook other side until golden brown.  Transfer to the greased jellyroll pan, almond side down.  Bake until center of bread is heated through but still moist, about 10 minutes.  Serve top with fruit and maple syrup.  Add whipped cream if you like.


Build Your Own Taco

Grab a tortilla or taco shell, then pair if with your choice of yummy filling and add one or more of these amazing toppings:

Heat 1 Tbsp Olive Oil in a large nonstick skillet over medium heat.  Add 2 medium white potatoes (about 8 oz, cut into 1/4 pieces), and cook, tossing occasionally, until golden brown and tender, 7-8 minutes, then transfer to a small bowl.  Add 1 lb sweet or hot Italian sausage with the casings removed, 1 medium finely chopped onion, 1 Tbsp olive oil and cook, breaking it up with a spoon until the sausage is browned and cooked through, and the onion is tender, 8-10 minutes.  Add 2 Tsp paprika, 1/2 tsp each of cumin, oregano and chili powder, add 1/4 tsp each of salt & pepper and cook for 1 minute.  Return the potatoes to the pan, then toss to combine.

Heat oven to 425 degrees, then line a rimmed baking sheet with foil.  In a small bowl, combine 1 Tsp each chili powder, ground coriander and 1/2 tsp each garlic powder, ground cinnamon and salt.  Heat 1 Tbsp olive oil in a nonstick pan over medium heat. Season 2 large boneless, skinless chicken breasts (about 1 lb) with spice mixture until browned, 2-3 minutes per side.  Transfer the chicken to the baking sheet and roast until cooked through, 10-12 minutes. Cut into slices, or dice up as you prefer for your filling.

Heat 1 Tbsp Olive Oil in a large skillet over medium heat.  Add 1 medium finely chopped onion and 1/4 tsp salt and cook, covered, stirring occasionally, until tender, 6-8 minutes.  Increase the heat to medium-high.  Add 1 lb lean ground beef and cook, breaking it up with a spoon, until browned, 4-5 minutes.  Stir in a small can of tomatoes with green chiles and their juices, and 1 tbsp chopped chipotles in adobe sauce + 1 tbsp adobo sauce, and bring to a simmer.  Remove from heat.

In a medium bowl, whisk together 2 Tbsp red wine vinegar, 1 Tbsp olive oil, 1 tsp honey, 1/4 tsp salt & a pinch of pepper.  Ad 1 medium sliced onion, letting it sit, then tossing occasionally for at least 15 minutes before serving.

In a medium bowl, whisk together 2 tbsp each sour cream and lime juice, 1/4 tsp cayenne pepper and 1/4 tsp salt.  Add 1/4 small head green cabbage(shredded, about 2 cups) and 1/4 cup corn kernels from an ear of corn or frozen and thawed) and toss to coat.  Let sit, stirring occasionally, for 10 minutes.  Fold in one thinly sliced scallion and 2 tbsp cilantro.


  1. Oh, yum! Loved these recipes and saving this post for future reference.


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