Wednesday, April 25, 2018


Chocolate Pots de Crème translates to “chocolate pots of cream” and is pronounced “Poh-duh-krem”. This is just a fancy version of an old-fashioned chocolate pudding. It’s an easy and impressive dessert to serve for company. You can make it in the morning and refrigerate until ready to serve. You can also omit the espresso and brandy and it will still be delicious and kid-friendly.

Lee's Kitchen Hints:  To make the chocolate shavings, place a piece of chocolate on a small plate. Run a drinking glass under very hot water. Dry off quickly and set upside down over chocolate on the plate. This will warm the chocolate slightly before using a zester to scrape off a few shavings.

4 large eggs
½ cup granulated sugar
Pinch of sea salt
1 cup heavy cream
1 cup half-and-half
12 oz (60 to 70% cacao) bittersweet or semi-sweet chocolate chips
2 t instant espresso powder
2 t vanilla extract
1 T brandy (optional)
Whipped cream, for garnish
Chocolate shavings, for garnish

In a medium saucepan, whisk together the eggs, sugar, and salt.

Add the cream and half-and-half and whisk to combine.
Place the saucepan over medium heat and cook, stirring constantly, until mixture is thickened.
The temperature should read 180 degrees F with an instant-read thermometer.
Turn off heat and add the chocolate and espresso and stir to combine.

Add vanilla and brandy, if using.

Divide the mixture between 8 ramekins.
Add a dollop of whipped cream and a few chocolate shavings.
Refrigerate until ready to serve.

Serves 8

Tuesday, April 10, 2018


Here is another favorite dish of ours. We love Thai food but there isn't a Thai restaurant near us on the island. These shrimp were local Side Stripe shrimp and were so delicious. Use any size or type of shrimp you can find in your supermarket or seafood market.

1 lb shrimp, peeled and deveined
1 T coconut oil
1 small red bell pepper, diced
½ yellow onion, diced
2 cloves garlic, minced or pressed
1-inch piece ginger, grated
2 T red curry paste
1 t fish sauce
¾ cup coconut milk, full fat
Juice of ½ lime
½ t red pepper flakes
Sea salt and fine ground pepper
¼ cup minced cilantro
1 scallion, sliced, for garnish
Jasmine rice, for serving

In a large cast-iron skillet, melt the coconut oil.
Add the shrimp and cook for 2 minutes.
Remove shrimp with a slotted spoon to a platter and set aside.

Add the bell pepper and onion, and cook for 2 minutes.
Add the garlic and ginger and cook another minute.
Stir in the curry paste and fish sauce.
Cook an additional minute, while stirring.
Slowly pour in the coconut milk and simmer 5 minutes, to thicken slightly.
Stir in the lime juice and red pepper flakes.
Season to taste with salt and pepper.

Return the shrimp to the skillet and heat through.

Garnish with cilantro and scallion.
Serve with jasmine rice.

Serves 2

Thursday, April 5, 2018


I have made this marinade for roasted chicken but you will love this marinade for grilled chicken. This may become your go-to grilled chicken recipe.

½ cup red balsamic vinegar
½ cup brown sugar
½ cup avocado oil
¼ cup low sodium soy sauce
¼ cup Worcestershire sauce
Juice of 1 lemon
2 T Spicy Brown mustard
2 t garlic powder
1 t sea salt
½ t fine ground black pepper

4 to 6 boneless chicken breasts
1 T chopped cilantro (optional)

In a bowl, combine the above marinade ingredients.
Place chicken in a large resealable plastic bag.
Pour in half of the marinade, seal, and refrigerate 2 to 4 hours.

Grill chicken directly over coals for 2 minutes, to get grill marks.
Move to the cooler side of the grill and cook 6 to 7 minutes on each side.

Brush chicken with reserved marinade before flipping over and brush the tops a minute before removing from grill.
Sprinkle with chopped cilantro, if desired.

Serves 4 to 6