Cavanaugh’s by the Creek
Apple and Pear Brown Betty

Recipe from The Slippery Slopes, An Isabella Rojas Adventure

Serves 6


3 Granny Smith apples

3 ripe Anjou or Bosc pears

1 Tbsp lemon juice

6 stale plain cake donuts or any unfrosted cake donut

1/4 cup melted butter

2/3 cup firmly packed brown sugar

1/2 tsp lemon zest

1/2 tsp cinnamon

1/8 tsp nutmeg


1. Preheat oven to 375°

2. Crumble donuts into small pieces with your hands and spread on baking sheet. Allow to sit out over 

night to dry out. Or, if donuts are not dry, bake crumbs in the oven for 10 minutes or until crispy.

3. Peel and slice apples and pears into thin slices. Toss apples and pears with lemon juice in bowl.

4. Toss donut crumbs with butter, brown sugar, lemon zest, cinnamon and nutmeg in bowl.

5. Prepare an 8-inch square baking dish or round equivalent (quiche pan) with non-stick spray or grease 

pan with butter. You may also prepare this dessert in individual tart dishes.

6. Spread half the fruit in prepared dish. 

7. Sprinkle with half the donut crumbles.

8. Repeat layering

9. Cover and bake 30 minutes, uncover and continue baking for 20-30 more minutes.

10. Serve warm with custard sauce or vanilla ice cream.



Chef Reggie’s Fideo

Recipe from The Naked Chef

Serves 4


7 oz or ½ box of Barilla Plus or Whole Grain Barilla Thin Spaghetti, broken in thirds

4 cloves garlic, sliced razor thin (use garlic slicer)

½ large brown onion, diced small

1- 14 ½ oz can petite diced tomatoes or 8 Roma Tomatoes, seeded, peeled and diced

1- 7 ¾ can El Pato Tomato Sauce (small yellow can in Mexican aisle of grocery store)

32 oz low-sodium chicken broth or stock

3 tablespoons olive oil

½ teaspoon cumin

1 teaspoon whole dried oregano, crushed with fingertips

1 bay leaf

Queso Fresco for garnish

Cilantro for garnish

Salt to taste


  1. Heat olive oil over medium flame in large fry pan with straight sides or large Dutch oven

  2. Add sliced garlic immediately. Cold start garlic—do not allow the pan to get hot before adding garlic, it will burn. Cook a couple minutes or until oil starts to sizzle, moving constantly.

  3. Add onions and cook a couple more minutes.

  4. Add cumin and oregano, mix well

  5. Add broken pasta and mix with onion and garlic. Pasta will jump around to make a nest as you mix. Keep pieces flat as possible. Cook one side until slightly golden, then flip noodle nest to brown other side. It will take a couple minutes but keep noodles moving if garlic starts to burn.

  6. Pour in tomatoes, chicken broth, El Pato, and submerge noodles the best you can. Bring to a boil.

  7. Reduce heat, cover even if you need to use a sheet of foil, cook on low for 20 minutes.

  8. Uncover, cook 7 more minutes.

  9. Remove bay leaf and season to taste

  10. Divide into pasta bowls. Crumble Queso Fresco over top, Garnish each bowl with whole cilantro leaves.

  11. Serve Hot   


Simple Tacos al Pastor

Recipe From The Naked Chef

Serves at least 4


2 ½ lb boneless pork shoulder roast

2 white onions

1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds

1/2 cup fresh orange juice or pineapple juice

Juice from one large lemon

3 garlic cloves

2 teaspoons coarse kosher salt, divided

1 teaspoon whole dried oregano, (preferably Mexican) crushed with fingertips

1 teaspoon ground cumin

1 can chipotle chiles in adobo

1/4 cup chopped fresh cilantro

Corn tortillas

Your favorite salsa

Lime wedges


  1. In a blender, combine chipotle in adobo, garlic, all juice, oregano, cumin, and 1 teaspoon salt. Blend until well combined.

  2. Cut roast in ¼ to ½ slices against the grain. Thinner is better. Sprinkle meat with 1 teaspoon salt. See hint and note

  3. Cut one onion in thick rounds

  4. Fan onion rounds and meat slice across shallow pan. Pour marinade over top. Cover and refrigerate for 2 hours or overnight.

  5. Chop onion in small dice combine with chopped cilantro. Mix well.

  6. On hot prepared grill, mark pineapple rounds on both sides. Let cool, remove core, then chop in small dice.

  7. Drain excess marinade from onion rounds and meat slices, grill in batches on hot prepared grill. Cook on med-high for a few minutes on each side just until edges start to char. Allow meat to rest. Chop in small pieces

  8. Serve in your favorite corn tortillas with salsa, chopped pineapple, and the onion and cilantro mixture

  • Hint- Place roast in freezer uncovered for about 20 minutes before slicing. The hard cold exterior of the meat will make it easier to get the thinner slices

    Note If you cannot see the grain of the meat, cut a slice. If you see vertical lines on that slice, turn the roast 90° on the cutting board and start making your slices there. If the slice has a random pattern of lines, you’re good, and can continue making slices from that end.




Sweet and Spicy Salmon

Recipe from Out of Your Mind, Daisy's Choice

Serves 4


4- 6 to 8 oz Salmon Filet

2 Tablespoons good Orange Marmalade

Juice from ½ lemon, about 1 tablespoon

Chef Diane’s Sexy Spice Blend (see below) or any Cajun Spice  



1. Mix together orange marmalade and the juice from half a lemon, set aside.

2. Pat dry salmon filets. Rub spice to cover all sides. Let sit for 10 minutes.

3. Prepare non-stick skillet or sauté pan with non-stick spray.

4. Place salmon in hot pan top down, cook for about four minutes then turn fish and cook a couple more minutes or until internal temperature reaches 135°. Allow spices to sear on fish then add marmalade mixture to pan. Allow marmalade to melt and coat bottom of fish as it cooks for another minute. Once marmalade mixture begins to brown turn off flame. Flip fish once more carefully and allow the top of the fish to get coated with the caramelized marmalade.

5. Remove from pan, plate, and garnish with citrus wheels. Serve with sautéed spinach and rice.

Sexy Spice (Because it’s hot)

¼ cup Kosher Salt

1 tablespoon fresh cracked pepper

1 tablespoon paprika

1 teaspoons granulated garlic

1 ½ tablespoon cayenne pepper

½ teaspoon ground cumin

1 teaspoon whole dried oregano, crushed with fingers

1 teaspoon dried thyme

2 tablespoons sugar, use brown if you plan on using all the spice within a week. Use granulated sugar if spice will be store for a while.

Combine everything in an air-tight container and shake well. Always shake prior to use.


Shrimp Fried Rice

Recipe from Out of Your Mind, Garret's Control

Serves 2 as a midnight snack or 4 as a side dish


12 ounces peeled, deveined, tail-off medium shrimp, thawed if frozen

Old Bay with Garlic & Herb Seasoning

2 cloves garlic, chopped

1 teaspoon ground ginger or1 tablespoon fresh ginger peeled and grated

2-3 cups cold (leftover) brown rice

2 large eggs, beaten

½ cup frozen peas and carrots

½ brown onion, diced small

½ large red pepper, diced small

4 button mushrooms caps, sliced (if desired)

2 tablespoon reduced-sodium soy sauce

1 tablespoon chili garlic sauce, (I use Huy Fong Chili Garlic Sauce with the green lid)

1 tablespoon unseasoned rice vinegar

1 tablespoon plus 1 teaspoons sesame oil, divided

1 tablespoon vegetable oil

Garnish with chopped scallion greens or cilantro if desired


1. In small bowl mix soy sauce, vinegar, 1 teaspoon sesame oil, chili sauce and ginger. Set aside.

2. Add 1 tablespoon sesame oil to a large nonstick skillet over medium heat. Season shrimp with Old Bay Garlic herb seasoning and cook, turning once, until just opaque in the center, about 3 minutes; transfer to clean bowl.

3. Add vegetable oil to same skillet over medium heat. Cook vegetables and garlic until onions become translucent. Sprinkle rice all over surface of skillet so it can get a little crisp. This takes a couple minutes.

4. Push rice and vegetable to the side and add a little more oil if needed to cook the eggs. Pour eggs on empty side of skillet and let sit to cook. Right before egg completely sets like an omelet, mix with wooden spoon or scraper. Combine rice and vegetables with cooked eggs.

5. Add liquid and cook until it is absorbed

6. Toss in cooked shrimp.

7. Serve hot and top with scallion greens.