Pan Roasted Chicken with Pancetta, Mushroom & Leek Sauce on a Bed of Hash Browns

Comfort Food! Pan Roasted Chicken with Pancetta, Mushroom & Leek Sauce on a Bed of Hash Browns Main Dish Tom once again returned from an event at Melissa’s Produce with a treasure trove of goodies (he works for food).  Among them were a bag of Melissa’s Baby Dutch Yellow Potatoes; Cleaned and Sliced Leeks and Fresh Peeled Garlic.                    Tom often seems to think our kitchen is a Chopped episode and loves to bring home things for me to make into something for dinner, however, this was an easy one.  I immediately thought of the “Wow” dish we had in Tetbury on our trip to England in 2013 [which was a Roasted Breast … Read more…

Hatch Chile Carrot Cake with Pineapple Cream Cheese Frosting and Hatch Chile Candied Walnuts

Carrot Top Hatch Chile Carrot Cake with Pineapple Cream Cheese Frosting and Hatch Chile Candied Walnuts Dessert We are nearly at the end of Hatch chile season here at the Casa de Mai Tai Tom and Tracy, and we recently picked up a bunch of Melissa’s Produce Extra Hot Hatch chiles.  Tom has been hankering for my carrot cake lately, so I decided to try a Hatch Chile Carrot Cake. My Nana had a great carrot cake recipe that I used for this recipe, swapping out the hatch chiles for the pineapple.  Since I was taking the pineapple out of the cake, I added it back in to the cream cheese frosting and topped the cake with candied walnuts made … Read more…

Apple, Carrot and Peanut Butter Dog Treats

Corgi Delicious Apple, Carrot and Peanut Butter Dog Treats Dog Treats As the dog days of summer turn toward autumn, Remi caught a few rays in the backyard while I baked them a belated birthday treat. (Ok, I confess, I had to use that intro just so I could use this photo. It is SO WRONG that my swimsuit from high school now fits my dog and I can barely pull it over a thigh!!!) For Christmas last year my mom gave me the cutest corgi shaped cookie cutters, which I had been saving for Frankie and Remi’s birthday in June. Since I was late with a birthday post, I saved it for National Dog Day on August 26. Frankie … Read more…

Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter

Taking Cornbread To The Next Level Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter Category: Side Dish Just in time for Hatch Chile Season! From MaiTai Tracy’s Kitchen archives…. Here is an oldie but goodie, really goodie, updated recipe for skillet corn bread adapted from the delicious and decadent Iron-Skillet cornbread they serve at Bandera’s or Houston’s Restaurants (part of the Hillstone group of restaurants).  If you love cornbread, you are really going to LOOOOVE this recipe. Made with creamed corn, butter, sugar, two types of cheese and Hatch chiles… yum!  It’s baked in a pre-heated cast iron skillet which sears the bottom and side for a crispy, crunchy cornbread crust (say that fast four times!).  Add some Hatch … Read more…

Jamie Purviance’s Red Wine Cipollini Onions

Shed No Tears With These Onions Jamie Purviance’s Red Wine Cipollini Onions Side Dish Tom was fortunate to attend an event at Melissa’s Produce featuring grilling expert Jamie Purviance, author of WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbecue Genius!  Tom is the grill master in our family, so I have to admit I haven’t ever really thumbed through a “barbecue” cookbook, but this one was great!  Makes me want to take up grilling! This book is perfect for beginners and grill masters alike.  Jamie Purviance has been a grill master for Weber for more than 20 years and has written numerous cookbooks.  He starts the book with a section on what he calls the “4 Ts” which are “Temperature, … Read more…

Watermelon, Arugula, Mint & Feta Summer Salad

Scrumptious Summer Salad Watermelon, Arugula, Mint & Feta Summer Salad Watermelon, Arugula, Mint & Feta Salad is one of my favorite go-to salads for summer.  Recently, we fired up the BBQ and invited some friends over for grilled corn on the cob and Mr. C’s Flank Steak.  To round out the meal, I made this refreshing salad with my absolute favorite salad dressing. I discovered this dressing when I first started dating Tom … so easy and versatile (the dressing, not Tom). It’s made with a package of Good Seasons Italian Salad Dressing (yes, in a box) dressed up with good quality olive oil and balsamic.  Occasionally, depending on what I am serving, I use flavored balsamic and olive oil.  … Read more…

Mr. C’s Grilled Flank Steak with Chile, Cinnamon and Cumin Marinade

Marvelous Meat Marinade! Mr. C’s Grilled Flank Steak with Chile, Cinnamon and Cumin Marinade Main Just in time for grilling season … Summer weather in Southern California came late this year (yay, for May Gray!), so we only recently fired up our gas barbecue.  Speaking of fire, there was one small problem … when Tom turned on the barbecue there was an explosion, and flames shot out from underneath the grill where the propane tank is located!  We ran away (well, I ran, while Tom inexplicably stayed close to the barbecue), and I dialed 9-1-1 fearing it was going to explode. The firemen arrived, quickly extinguished the fire and inspected our barbecue for the cause (pan drippings fell onto the … Read more…

Citrus Olive Oil Bundt Cake with Kumquat Infused Syrup

Sensational Citrus Cake Citrus Olive Oil Bundt Cake with Kumquat Infused Syrup Dolce I never know what to do with the kumquats our tiny tree produces.  This year it was particularly prolific, probably due to all the rain.  In the past, I have made Kumquat Infused Vodka, but this year I was pretty much just letting the corgis and squirrels eat the fruit, but then I chanced upon a recipe for Candied Cocktail Kumquats from chef Ben Mims in the LA Times.                                                    (I had to get those kumquats off the tree before the Corgis … looking slightly guilty … … Read more…

Mr. C’s Southwestern Quiche with Cayenne Pepper Crust

Quiche-y Keen! Mr. C’s Southwestern Quiche with Cayenne Pepper Crust Breakfast & Main I make a pretty good Quiche Lorraine, but this is my absolute favorite quiche and so easy to make!  This dish is our go-to recipe for brunch and, as it is even better the next day, it gets bonus points for being able to be made ahead.  Except for holidays, after my mom turned 45, she stopped cooking.  My stepfather, Mr. C, stepped up to the plate and took over cooking duties, usually barbecuing.  He did, however, have a few delicious specialties.  One of those is his Southwestern Quiche with Cayenne Pepper Crust.  (Tom note: In the photo on the right of Mr. C, he reminds me … Read more…

Oatmeal Walnut Bars with Blood Orange Jam and Apricot

Crumble Bars Two Ways (Part Two) Oatmeal Walnut Bars with Blood Orange Jam and Apricot As promised in my earlier post for the Raspberry Habanero Jam Crumble Bars, here is the recipe for Blood Orange Jam, Apricot, Oatmeal, and Walnut Bars lightly adapted from Giada De Laurentis’ Apricot Oat Bar recipe. I thought the toasted walnuts and oatmeal crumble was total comfort food, and the amazing Bourbon Blood Orange jam from Laura Ann’s Jams with the addition of dried apricots, really kicked it up a notch.  You can easily substitute any flavor jam or preserves you have on hand, just use a good quality one or otherwise it may be too sweet.  This recipe is easy to put together and … Read more…