Normy Cooks

In our house, It’s a rare occasion that Normando gets to cook. He really does enjoy it. But he knows I like…no wait…LOVE it! So he just lets me do my thing. He’s been wanting to cook for the past few days and well he decided to make his Chicken Fricassee (Pollo en Fricase) from his homeland Puerto Rico.

He’s so cute because he sees me cook all the time and watches what I do.  I make some pretty good stuff, so he’s always nervous about cooking for me, because I am a food snob…

So check it out: Here’s what Normy made us: Recipe

Got his apron on! (I taught him well)

Don’t forget the salt!

This is pretty to me, Pretty colors!  Onions, Sweet Red peppers, Salt Pork, and Ham…

Chef Normando!

I LOVE Green Olives!


Ginger-Lemon Tea


  • 6  cups  water
  • 4  teaspoons  sugar
  • 1  1-inch piece  fresh ginger, thinly sliced
  • 8    lemon peel strips (about 2-1/2 x 1 inch each)
  • 6    green tea bags (decaffeinated, if desired)
  •      Lemon slices (optional)

1. Combine water, sugar, ginger, and lemon peel strips in a large saucepan. Bring to boiling; reduce heat and simmer, uncovered, for 10 minutes. Remove ginger and lemon strips with a slotted spoon and discard them.

2. Place tea bags in a teapot; immediately add simmering water mixture. Cover; let steep according to tea package directions. Remove tea bags; discard. Serve beverage immediately. If desired, garnish with lemon slices.

Avocado-Grapefruit Relish

1st I LOVE Grapefruits,

2nd I LOVE Avocado,

3rd I love cilantro.

But these 3 together…I was a little unsure. But I was thinking, well I like all three so why wouldn’t I like them together. My husband was unsure of this recipe. He said there were lots of different flavors going on that he was unsure of. I loved it! Would actually be great for a hot summers night! It’s so light and fresh!

  • 1 large seedless grapefruit
  • 1/2 avocado, diced
  • 1 small shallot, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon red-wine vinegar
  • 1 teaspoon honey
  1. With a sharp knife, remove the peel and white pith from grapefruit and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.

White Chili with Ground Turkey

For Christmas one of our friends made white chili and it was so good. So I asked her how she did it. So I found a recipe like hers and went with it…I don’t like beans at all! But Cannellini beans are ok…Who would of thought cinnamon would go in this? It does and it adds so much great flavor. I added extra cayenne for extra kick and it tasted so good in this, my hubby loved it!

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground turkey
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • ground cayenne pepper to taste
  • ground white pepper to taste (I used black pepper)
  • 3 (15 ounce) cans cannellini beans
  • 5 cups chicken broth
  • 2 cups shredded Monterey Jack cheese
  • In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

    Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

    for dinner – White Chili with Ground Turkey, Avocado-Grapefruit Relish, and Garlic Toasts with melted Monterey Jack Cheese