5 Minute Hollandaise Sauce

Here you go! So easy, so damn delicious. Happy Mother's Day all. XO

Melt 1 lb. of unsalted butter into a pot with a handle. In a separate bowl, add 4 egg yolks with the juice of one lemon and mix. Once the butter is melted, lift up the pot by the handle and do a slow drizzle into the yolk and lemon mixture. Whisk, whisk, whisk. You can put the pot down now and then to whisk, then slow pour again over a few minutes. This is so damn good! Season when you are finished with a little salt, pepper and parsley. Beautiful!!

Latin Beef Stir Fry

I've had such a hankering for beef recently. When I went for lunch with my friend I ordered a short rib appetizer and then this past week I cooked both a flank steak and a blade roast for my family.  Here is something I just learned about cooking flank - there is absolutely no need to marinate it for hours before grilling. You can in fact, simply PAN FRY it and it will still be delicious. Not flavored with teriyaki, but still divine. In this recipe however, I am going to tell you what I did with my beef left overs and not so much how I cooked my flank steak precisely (actually just season both sides and put into a hot pan with olive oil cooking each side until the right doneness - remember beef continues to cook afterward for a few minutes so allow for steak to rest for at least 15 or 20 minutes where it will continue to suck up the juices).

Now then, I had left over meat, a bushel of cilantro, red and white onions, red and orange peppers, lime and tomatoes.

What I love about Latin cooking is that it is so flavorful, but so easy to put together. My family absolutely loved this very simple dinner.

I made a salad Sunday night with 6 sliced tomatoes, 1 sliced red pepper, 1 sliced orange pepper, a handful of cilantro leaves, not the stems, 2 squeezed limes, a tbsp. of salt. That was it. We didn't need olive oil, or dressing - absolutely nothing. Now the secret is to let it sit at room temperature for at least half an hour prior to your dinner.

I also highly recommend that you make a pot of white rice with a beef bouillon as well. The salad just goes so well with the rice as it seems to just seep in, moisten and flavor every grain.

The next day, all I did was slice up  our left over beef and then in a medium hot olive oiled pan, I added 2 whole sliced onions, 1 red and 1 white and sautéed until soft. I then added all the beef and tossed around to flavor up and warm up. I then dumped all of the left over salad into the pan and just let it do its thing. Flavors were mingling all over the place. Add any further seasonings that you love, say a little more salt, or pepper, garlic and serve with the white rice I told you about and voila! One amazingly simple and delicious dinner - Latin Stir Fry! XO

Succulent Almond Yogurt Cake

OK, this is just off the charts delicious, at least in my books. I made this almond cake the other day and when I sank my teeth into it, the texture was just like the favorite birthday cakes I remember from the good old days. My Mom used to buy our birthday cakes at the Sperling Bakery. They also made the most delicious mocha tarts I used to love as well. The cake from the Sperling Bakery was I think what you would call a white sheet cake. Then it was frosted with butter cream icing and the sides were covered in toasted coconut flakes. It was BEYOND!! So now I've discovered a lower carb sugar free recipe that will certainly satisfy. It did for me! So good. I LOVE CAKE! Enjoy!

Succulent Almond Yogurt Cake

3 1/2 cups fine almond flour
1 1/4 cup full fat plain Greek Yogurt
6 eggs
4 tbp. melted butter
2 tsp. baking powder
1 tbsp. white vanilla
1/3 cup Splenda or other favorite sweetner

Set the oven to 350

Pam spray a 9 inch round baking pan
Mix all of the above ingredients together until nice and smooth
Pour into baking pan
Bake for about 30 minutes.
Keep an eye on cake as it could be done a little earlier.

Let cool then top with favorite icing (cream cheese perhaps?) and top with your favorite summer berries. Enjoy!