Roasted Cauliflower Tacos with Black Bean & Corn Salsa

It’s been a while since I’ve posted any meals on here. Today I made these tacos and they were fabulous. I think you are going to enjoy them–I sure did.

Roasted Cauliflower Tacos with Black Bean and Corn Salsa


  • 1 Head of Cauliflower chopped into small florets
  • 4 Tbsp of olive oil
  • 1/4 tsp of cumin
  • salt and pepper

Add chopped cauliflower, cumin, salt, pepper and olive oil to a large mixing bowl and toss together. Spread the mixture out on a baking sheet and roast for twenty minutes on 425 degrees until golden brown around the edges.


Black Bean Salsa

  • 2 – 15 oz. Cans Black Beans Drained of Liquid
  • 1 – 14 oz. Can Hatch Green Chile Diced Tomatoes Drained of Liquid
  • 2 Ears of Corn
  • 1/2 Red Onion Chopped
  • 1/2 Jalapeno Pepper Chopped
  • 4 Green Onions Chopped
  • 1 tsp Cumin
  • 1 tsp Penzeys Salsa & Pico Mix 
  • 1 tsp Garlic Powder
  • 1/4 tsp Chili Powder
  • Salt and Pepper


Slice corn off the cob and steam for 5 minutes and set aside to cool. Drain beans and tomatoes and place in a large bowl. Add minced red onion, jalapeno pepper and green onions. (I always wear gloves when I chop and seed jalapeno peppers) Add all the spices and mix together.

Warm flour tortillas and add roasted cauliflower, top with bean salsa, and sprinkle with cheddar cheese. Garnish with avocado. Yields 8 tacos and you will have black bean salsa left over.




India Inspiration

A friend of mine is having a party this weekend and will be sharing a slideshow of her trip to India. Last year I painted this watercolor for a friend who just came back from there. Yesterday I made these decorated sugar cookies to bring for the celebration.

India by Charisse

India Cookies

Pear, Blue Cheese & Walnut Salad

My local grocery recently remodeled their store and added a specialty cheese department. I purchased a delicious English Blue Stilton cheese there which I used in this salad. The walnuts were candied in butter, brown sugar and cinnamon.

Pear, Blue Cheese & Walnut Salad

  • 1 – 5 oz container baby spring mix lettuce
  • 2 Bartlett pears
  • 1/2 lb. English Blue Stilton cheese
  • 1 cup walnuts candied and chopped
  • 1 tbsp butter
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon


Heat butter in a saute pan until melted, stir in the brown sugar and cinnamon. Remove from heat and stir in the walnuts coating them all. Place the walnuts on a baking sheet covered in foil on 375 degrees for 5 – 8 minutes until they darken. Remove them from oven and let them cool. Once cool chop them for the salad. Slice the pears. In a large mixing bowl, add the pears, chopped nuts and crumble in the blue cheese. Serve with a balsamic dressing.




Tomato, Sausage & Cannellini Bean Soup

We finally had our first cool weather here in Cave Creek, so I decided to make soup.  I just had a cup of this with a sprinkle of Parmesan cheese on it and it was delicious.

Tomato, Sausage & Cannellini Bean Soup

  • 4 cups vegetable broth
  • 1 jar (24 oz) spicy red pepper tomato sauce
  • 1 can (14.5 oz) of diced tomatoes drained
  • 2 cans (15 oz) cannellini beans drained
  • 1 cup chopped carrots
  • 1 onion chopped
  • 1 fennel bulb chopped
  • 5 garlic cloves minced
  • 2 large sprigs rosemary chopped
  • 1 package (1.22 lbs) hot Italian Jennie-O turkey sausage
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • olive oil to saute with


Brown turkey sausage in a skillet and set aside. Chop onions, fennel and carrots. Mince garlic cloves. Chop fresh rosemary sprigs. Saute onions, fennel and garlic in olive oil for 5 –  7 minutes. Set aside. Pour vegetable stock, tomato sauce, and diced tomatoes into crock pot on high. Add the carrots, rosemary, pepper flakes, sautéed onion, fennel and garlic into the pot. Add the cooked turkey sausage. Let the flavors cook together for an hour on high in the crock pot. Right before serving add the cannellini beans and salt and pepper to taste.



Christmas Sugar Cookies

Baking treats for the holiday and giving them away is one of my favorite things. Right now my freezer is full of cookies and I’ve already given away several dozen of them. The recipe I use is Martha Stewart’s sugar cookie and royal icing recipe. Since I’ve been baking cutout cookies for so long, I’ve collected lots of cookie cutters and icing materials. My favorite decorating item is the edible sparkling glitter especially the one that looks like snow.

Cookie Cutters.jpg

Here are some of the cookies I’ve made.

Christmas Cookie Angels and Snowflakes 2017

Christmas Cookie Trees Stocking Holly 2017.JPG

In 2016, I experimented with a new technique and painted on the the decorations with food color gel mixed with a tiny bit of royal icing. I found the process to be a lot quicker and was happy with the results.

Christmas Cookies 2015

Cookies 2014

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