Saturday, November 9, 2013

Our Favorite Mexican Eatery

After we cruised around Balboa Island on a September outing, we went to Taco Mesa in...
Costa Mesa   ...647 W. 19th Street
...a place we love! They have such a great menu! So delicious! Authentic Mexican food! This time they had some new art on the walls...

And they added fresh squeezed fruit and vegetable drinks to their menu!

We got a kick out of the bathrooms...

Some art in the little garden they have by the outdoor tables...

This place isa next to a McDonald's. Why would anyone want to go to a McDonalds when a Taco Mesa is right next door????

A fountain adds some great atmosphere, too...

Joan got a salmon taco with mango salsa...

John's wet burrito...

And some deep fried chilis stuffed with cream cheese.

I Heart Potato Chips

On a road trip in September, I brought a favorite snack - a bag of krinkle cut kettle cooked potato chips. Look at what I found in the bag! How rare is that? I had to take 2 different pictures of it...

Sunday, August 25, 2013

Blue Moon Ice Cream

Blue Moon Ice Cream is exclusively sold in just some parts of Wisconsin...BUT..I found a recipe online and a perfect food coloring (from Wilton..purchased at Hobby Lobby )) and made it at home.

1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
1 1/2 cups whipping cream
1/8 teaspoon blue food coloring
3 teaspoons vanilla pudding mix
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed (I bought a tiny bottle of raspberry oil at Curt's Pharmacy in Victorville for $1.00)
1 teaspoon lemon flavored oil or 1 teaspoon lemon extract

1/2 Cup of milk scalded in pan.
add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved.
add 1/2 cup of half and half.
add 11/2 cups of heavy whipping cream.
add vanilla, raspberry, lemon flavoring.
add blue food coloring.
chill in fridge till very cold.
put in ice cream machine!

Read more:


This is David Lebovitz's (Famous chocolatier) recipe for
I have made is great! This is my ice cream maker (Back to Basics brand) put it in the freezer for 8 or so hours, take it out, snap on the lid of the ice cream make with its removable dasher and plug it in and turn it on...and slowly pour the mixture in. In about 20 minutes (you have to keep an eye on it towards the end)'ll see that is gets the consistency of soft serve ice cream....

Makes about 1 quart (1 liter)

  • 2 1/4cups (555 ml) water
  • 1cup (200 g) sugar
  • 3/4cups (75 g) unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6ounces (170 g) bittersweet or semisweet chocolate, finely chopped
  • 1/2teaspoon vanilla extract
  1. In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
  2. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Wednesday, August 14, 2013

Unstuffed Cabbage Rolls

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8   SERVE OVER RICE

Stuffed Cabbage Roll Soup

2 Tbsp olive oil
1 1/2 lbs ground beef, ground pork, or a combination of the two
1 tsp black pepper
3 1/2 tsp kosher salt, divided
5 cloves of garlic, minced
1 large onion, chopped
2 tsp paprika
2 tsp fresh thyme (or 1 tsp dried)
3 Tbsp fresh Italian parsley (or 1 Tbsp dried)
6-8 cups chicken stock
1 14.5oz can diced tomatoes (do not drain)
1 head of cabbage, cored and cut into coarse squares
4-6 cups steamed rice

Heat the olive oil over medium-high heat in a large stock pot. Add the ground meat and brown for 2-3 minutes, crumbling and breaking up the meat as it cooks. 

Drain any excess fat, then add the pepper, 1/2 tsp kosher salt and the garlic and onion. Saute for 4-5 minutes or until the onions are soft.

Add the thyme, parsley and paprika. Cook for 30 seconds. Add 6 cups of chicken stock, the diced tomatoes and the remaining 3 tsp of kosher salt. 

Bring to a boil, then reduce the heat, add the cabbage, and simmer, covered, for 10 minutes or until the cabbage is tender but not mushy, adding additional chicken stock as necessary. 

Adjust seasonings as needed, then serve the soup over rice. 

Monday, July 22, 2013

New Addition to Our Diet

Before John and I went swimming this morning, I brewed some CrioBru...a new product we discovered in our trip to Utah . Roasted, ground Cacao I make it almost every day in our new french press.

Since I was not in the mood for a warm or hot drink, I added ice and coconut milk ....

By the way, we had a good swim even though I did not eat breakfast...except for a handful of green grapes in our yard...the cacao gives energy. CrioBru is 10 calories a cup by itself. Some folks add sugar. I like mine without sugar.

Hmm.why is this French Press called a Brazil Coffee maker.... This is supposed to be the best one on the market.  $20 at the Crio store in Lindon (tax included)

And is made in Poland. Dobrze!!!!!!!  (Great !!!!!!)!

Friday, July 19, 2013

How We Discovered Crio

We first heard of Crio when we saw a big attractive and intriguing sign with those words on it on a building, as we were riding N on I-15 from Provo to Lehi in Utah on July 10th. I think we instinctively knew it had something to do with Cacao beans...maybe from hearing something about it long ago.  5 days later,  John was looking at his cousin's website and saw reference to it again. She is an MD and a Naturopath with a clinic in Lehi. Her clinic has doctors that see and help patients and sells all kinds of health products, nutritional supplements, etc. in their dispensary. The had a display table full of Crio products in their waiting room.

This is how we realized that Crio must be something very good for your health.

The next day, we went down to BYU campus to enjoy the bookstore and grounds and on the way back, saw that Crio building again. It is west of the freeway, as you travel north from Orem.  Here is the address:

As we  passed the building , we recalled the night before when we went on their website. We knew they had a store at their plant, with free samples. So we took the next exit and backtracked a bit and found the place.

Walking in through the door is an experience...the smell of rich cocoa just fills you with some kind of euphoria! I had to take some pictures. No one was around at first, but we felt welcome because the set up was so inviting and interesting! Love that mural!

A real cocoa pod with the beans on some of their packaged products.

The mottled cocoa colored walls frame their logo and other designs very nicely...Hot water ready to go for making sample in the French press. Liquid sweeteners, and creamers for those who want them.

It takes 10 minutes to brew the Crio.
 Crio is from the word Criollo, the best cacao beans in the world

Free samples of a cocoa beans covered in chocolate. Take a bite and experience real cocoa nibs. MMMMmmmmmm.

Lots of bags on the shelf. They cost less here than on or on the Crio website.

They had t-shirts, mugs, French presses and a stevia product called Trulicious, which is better than Truvia.

Here is a gift basket they sell...

When our curiosity was at its peak, Jon Fotheringham, co-owner and CEO,  came into the room  to welcome us and teach us all about the healthy benefits of brewed cacao beans, how to use a French press...and give us some samples .

Some of the things we learned:

1. A cup of Crio has 1/10th the amount of caffeine found in a cup of coffee.
2. The active ingredient in Crio (or any cacao beans) is theobromine ...which give the drinker a feeling of gentle euphoria, sustained energy, and supresses the appetite somewhat (which is why people who want to lose weight use this product.)
3. A  6 oz. cup of CrioBru has 10 calories and 150 % more anti-oxidants than pure pomegranate juice.
4. Their are many different flavors/kinds of cacao beans, just as their are different flavors/kinds of apples.
5. The most popular item that CrioBru sells is Cavalla. Then Maya.
6. After you brew some, you can reuse the grounds  by adding a bit more fresh grounds and then re-brew. You can do that one more time, too, add a bit more fresh grounds and re-brew. Use the leftover grounds (full of fiber and nutrients) later in your baked goods like brownies...or compost them. (don't let dogs near this compost, though.)

Suffice it to say, we bought a French press and several bags of Crio Bru right there. We heartily recommend it to all! If you live in Utah...go to the plant and you will save money! They take credit cards.

Jon told us about Decadence Cafe which sells drink made of Crio...they also sell gelato and bakery we checked that out, also...have Jon give you instruction on how to get there from his Crio facility. It seemed like it was just down the street and under the is the address...

584 W 1600 N
OREM, UT 84057

Sunday, June 2, 2013

Best Cherry Pitter

This is my most valuable kitchen tool, especially this time of year!
I may have had this in my possession for 30 years! See? It is made in Italy! How many items in our homes are made in Italy? Once I bought a new fangled cherry pitter from Bed Bath and Beyond, took it home and tried it:: It never pitted a single cherry at all...the plunger just was not calibrated right to expel that pit with one squeeze of the handle! So I took it back for are fund. SO...beware of other cherry pitters that do not look like this marvelous one above!

Coconut Lime Macadamia Bark

Coconut Lime Macadamia Bark

1 cup dark Chocolate chips (melted)
3/4 cup unsweetened coconut
2 Tablspoons lime zest (grated lime peel)
3/4 cup cooarse chopped macadamia nut

Spread as thin as you can on waxed paper on small cookie sheet. Refrigerate until hard. Break in chunks and store in container. Keep in fridge.

Friday, May 31, 2013

Chocolate Date Nut Treats

I got some nice pitted dates from Costco, stuffed some with pecans, dipped them in melted dark choclate and refriderated them for just a bit (they should still be wet) and then roll in shredded coconut. I put them in the box that was leftover from the stuffed dates Tommy.

Wednesday, May 29, 2013

Mediterranean Turkey Burgers


1  1/2 pound lean ground turkey
1 med size Bosc pear, peeled, cored, coarsely grated
1 egg lightly beaten
1/4 cup fresh flat leaf parsely, chopped
2 cloves garlic, chopped fine
1 1/2 teasp. fresh sage , finely chopped
1 1/2 teasp. rosemary, finely chopped
1/4 teasp. ground allspice
1 teasp. coarse salt
1/4 teasp. freshly ground pepper 

Make 6 patties, indent middle. Cook 5-7 minutes on one side. Flip and do another 5-7 min.

Mexican Casserole

Mexican Casserole

2 cans beef in broth (drained and shredded)
1/4 cup chopped onion chopped
1  4 oz.can green chilis, diced
11 oz. can enchilada
1 can cream of chicken soup
1/2 cup cream cheese softened with 1/4 cup water added
1 doz. corn tortilla
1 cup  cheddar cheese, shredded

Combine beef, onion, chilies, sauce and soups. Layer beef mixture with corm tortillas in 9 x 13 pan Top with cheese. Bake 300 minutes, 300 degrees

Blueberry Salsa

Blueberry Salsa

1/2 large pink grapefruit (dice, membranes removed)
2 Tablesp. red onion
1 jalapeno pepper, chopped
1 teasp. honey
1 Tablesp. lime juice
1 cup fresh blueberries
2 T. chopped Fresh cilnatro

Tuesday, May 28, 2013

Lime Coconut Chocolate Cubes

Here is the latest DARK chocolate creation from the Hulihan household. I like to make this as a thin bark (by spreading in very thin with a knife, before I put it in fridge to harden), but today, Amy requested a thicker products. Therefore, I poured the mixture into a wax paper lined 8 X 8 pan and after it hardened in the fridge, I lifted the mass out and cut them in squares with my big knife.

  Lime Coconut Chocolate Treat

4 squares (1 oz. each) Baker's Unsweetened Chocolate
1 cup dark chocolate chips (I get mine from the bins at Winco)
3/4 cup unsweetened coconut
2 Tablespoons grated lime peel ( I use the part of the grated that is fine shred -see picture above-you can see some residue of the lime peel on the part of the grater I used)

Wash your limes!  (scrub brush under running water) Dry them with paper towel.
Finely shred them  (try not to shred or grate the white pith. Go all around the lime to get as much green stuff as you can.

Measure out your coconut into a bowl and add the finely shredded lime peel to it. Now it is ready to dump into your melted chocolate...and this is how I melt my chocolate:

Unwrap and chop the four squares of unsweetend chocolate ( (I basically chop each one into 3 parts)
Put this and the one cup choc. chips into a good size ceramic bowl and microwave on high for 20 seconds at a time (it usually takes me 4 times) until all chocolate is warm and glossy and looks partly melted in spots. Then pull out of microwave (you'll notice the bowl is hot) and stir...the chips that have not yet melted will finish melting as you stir them in the nice hot bowl.

Add your coconut and lime peel.

Pour onto wax paper (that you have laid on a plate or in a pan or on a cookie sheet) and spread to the thickness you prefer. Refrigerate for at least 25 minutes. Cut into squares or break into pieces if you are making a thin bark. If you make a thin bark, you can crumble some of it to make a great ice cream topping!
Store in fridge to keep your treats firm.


Today we got a box in the mail...earlier than I expected it...from Sunview company in Delano. California! Hooray! These are ORGANIC; And everyone knows grapes are one of the most heavily sprayed fruits in the country. That is why I no longer buy any other raisins but organic ones. Why I like these ((I always order the green seedless variety because I prefer the taste compared to red seedless)is because they are huge! And yummy!

See...where can you get raisins that are 1 inch long...AND organic! sulfur dioxide! Thank you, Sunview! To order, go to their and print off an order form and send them a check for 45 dollars for 12 cans

Monday, May 13, 2013



Saturday, May 11, 2013

Amy's Pizza Crust

Amy made 2 pizzas tongiht: one was BBQ Chicken with onion, the other a veggie pizza with potatoes, broccoli, red pepper, a bit of corn.
This picture shows a thin crust. The other pizza she made last night had a thicker crust...but both were so tasty I just had to ask her for the dough recipe, and here it is:

Amy's Pizza Dough (Makes do double it for 2 pizzas)

1 cup warm water 2 teasp. sugar
2 1/4 teasp yeast

Combine above ingredients and let  sit until a bit foamy.
Add scant teasp. salt
2 Tablesp. oil

Gradually stir in 2 cups flour (she used half whole wheat, half white) and even more...if needed.
You want a soft dough. Knead it for a while...and let rise a little.

Sunday, April 21, 2013

Typical Lunches at Moores Cancer Center

We like to buy lunch at the "Come On In Cafe" on the second floor of the cancer center while John is getting his infusion. I go up there and order our food and bring it down to John and we eat together. Here is what he recently ordered...get a load of all that spinach in his wrap!!!!!!!!!!

 I always get the BLT which is made on the best bread ever! I always ask for untoasted

Crinkle Cut Carrots

This is an old fashioned crinkle cutter from way was my mother's. The handle keeps falling off, but I use it all the time. Nice deep crinkle cuts.

This is Pampered Chef's Crinkle Cutter...hmmm...I appreciate Megan giving it to me as a present, but I do not want it because its crinkles are very shallow. Anyone want this? Let me know!

Wednesday, March 27, 2013

Basic Hummus Recipe


1 large can of chickpeas ( or 1 decide exactly what amount)
2 tbsp tahini paste
3 cloves garlic

Juice of 1 lemon (or less, again, you decide)
Fresh parsley
2 tbsp olive oil
1 tsp paprika
2 tsp Za’atar spice
Drain the can of chickpeas leaving a little liquid in the can. In a food processor, add the chickpeas, tahini, garlic, and lemon juice.
Pulse the ingredients in the food processor until the ingredients are smoothly combined. While the hummus is mixing, chop your parsley and add it in. Turn the food processor back on and slowly drizzle in the olive oil until desired consistency is reached.
Pour the hummus onto a plate and, with a large spoon, gently spread it around the plate leaving a nice dip in the middle.
Drizzle in the remaining olive oil and sprinkle on the paprika and *Za’atar for a truly authentic, Middle-Eastern hummus.
*Tip: Za’atar is an authentic middle-eastern combination of spices that includes sesame seeds, dried sumach, and other spices and herbs. It is a delicious addition to hummus and gives a bright, lemony flavour.

Wednesday, January 9, 2013

Funeral Potatoes

 Made these today...was in the mood. Everyone simply loved them! So gratifying. Such a wonderful comfort food. No wonder they are served a lot at Mormon funerals.

Funeral Potatoes  

1  30 or 32 ounce bag frozen shredded potatoes for hash browns
1     10  1/2 ounce can cream of chicken soup
3   cups light sour cream
2  cups grated cheddar cheese
1/4 cup finely chopped onion
dash garlic powder
few dashes black pepper
1/3 cup melted butter
```````2 cups crushed cornflakes
        3 tablespoons melted butter
Directions: Grease a 9 x 13 inch baking dish. Put thawed shredded potatoes into the baking dish.Combine well (in large bowl) soup concentrate, sour cream, cheese, butter, onions, garlic powder and pepper. Gently blend into the potatoes.  Combine the crushed cornflakes and the 3 tablesp. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.

Whip Cream Tip

When you need only a small amount of whipped cream, but don’t want to pull out the mixer and make a big batch (and mess)…use your immersion blender! Pour your whipping cream (1 cup or less) into a 4 cup measuring cup, and use immersion blender to whip cream until thickened. Add sugar and vanilla extract if needed. Half the time, half the clean up and no wasted whipping cream!
—Alison, This Homemade Life