Happy Brew

Kombucha day!

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It's Kombucha day! At least in my kitchen today is! Even though it makes me SO sad, I must clear some of these SCOBY out of vessel and hotel. They are just taking up too much space and I'm not getting the quality of bucha that I like. They will be chopped and thrown in compost. 😢 I wish I knew more folks that would begin making kombucha that I could give these to. It's so easy guys!! Today's flavored batch is Pineapple Ginger, duh, and Blueberry Lavender. SCOBY will love having fresh sugary, green and black tea. Also pulling the heat mat, house is warm enough for them to fermented without it. #kombucha #scoby #fermentation #goodforyourgut #naturalprobiotics #pineappleginger #blueberrylavender #sweettea #composting #dreaminofbucha 👈check out that # and follow for all things kombucha

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Shrimp with Coconut Milk


This is close to what I’ve had in Thai restaurants, I added extra spice and sliced radishes. I am not able to have nightshades so I eliminated the tomatoes but I bet they would add good texture. The lime and cilantro gave it a nice fresh flavor. Be sure to shake the can of coconut milk before adding.


  • 2 Tbsp Vegetable Oil
  • 1 medium carrot cut into matchsticks
  • 1 small onion chopped
  • 1 tsp chili flakes
  • 1 15 oz can coconut milk
  • 1 lb shrimp, cleaned
  • 1 small tomato chopped
  • Cilantro chopped
  • Lime wedges
  • Cooked Rice (I used Jasmine)


Heat vegetable oil in large skillet. Add carrots, onion and chili flakes. Cook until tender and transparent. Stir in coconut milk and simmer for a minute. Add Shrimp and tomatoes, simmer until shrimp are pink, flip shrimp during cooking.

Make a bed of rice on plate, spoon shrimp and sauce over rice. Sprinkle with cilantro. Squeeze lime over top.


I added extra chili flake to make extra spicy. As the shrimp cooked I flipped each shrimp over for even cooking. Don’t overcook shrimp. Carrots could be sliced thin or cut into small thin sticks. I added sliced radishes with the onion and carrot.



Coconut Flour Pancakes


Although I do not have gluten issues I have been trying to add healthy items to my diet without feeling deprived. I have found there are a tremendous amount of really good foods I can make that have all the flavors I love without all the sugars and processed grains. These are the best I’ve tried so far, prepare to question the difference in mixing, batter texture, and taste (if you do not like the taste of coconut I would avoid these, the flavor is slight but there).




  • 1 cup almond milk (or other non dairy that you like)
  • 4 Tbsp coconut oil, melted
  • 4 eggs
  • 2 Tbsp local honey
  • 1/4 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot powder you can sub Tapioca powder)
  • 1/8 tsp salt (I use Himalayan)
  • 2 tsp baking powder ( I make my own from 1 tsp baking soda and 1 tsp cream of tartar)

In a food processor add milk, coconut oil, eggs, honey and vanilla, pulse together.
in a separate bowl add dry ingredients and stir until mixed well.
Add dry ingredients to the rest in processor slowly, pulse a few times in between additions, then blend until mix is smooth. Let is stand for a few minutes then blend again until smooth. (mix will become thick as it stands).

Heat you preferred pan on medium-low. grease with a bit of coconut oil. Ladle a couple of Tbsp onto pan and spread out to the desired size of pancake. Add another ladle and do the same, dont overcrowd pan. Pancakes should be about 1/4 inch thick on pan.
Cook until underside is browned, a couple minutes, bubbles will appear but not like regular pancakes. Flip with spatula and cook another minute or less. move to plate and finish cooking batter in same manner.
This makes about 4 servings.


Serve traditionally with butter and real Maple syrup, or Honey. You can use fresh fruit or whatever you like.’


  • You can cook and freeze to reheat in toaster oven. Just use parchment or wax paper between pancakes after they cool and store in freezer bag.
  • Recipe can be cut in half or doubled.
  • Ingredients at room temperature come together better than cold.
  • If your eggs are very large you may want to only use 3, or you may end up with something like an omelet.

Key Lime Pie Fudge


Made this for a party, it was delicious. As usual I changed recipe I found online a bit, I wanted it more fudge like and a stronger lime flavor. I also doubled recipe because I knew it wouldn’t last long.


  • 1 c crushed graham crackers
  • 2 tbsp butter, melted
  • 1 14-oz. can sweetened condensed milk
  • 3 c  white chocolate chips
  • 4 tbsp. lime juice
  • Zest of 2 limes

Preheat oven to 350°.
Mix graham cracker crumbs and butter in a bowl. Line an 8”-x-8” baking dish with foil and press mix evenly in dish. Bake for 5 to 6 minutes.
In a microwave-safe bowl, mix sweetened condensed milk and white chocolate chips. Microwave in 1-minute intervals, stirring in between, until fully melted. Stir in lime juice and zest until fully combined. Stir well to be sure all chips are melted.
Pour mixture on top of the graham cracker crust. Refrigerate overnight.
Cut into desired sized pieces.

Refrigerating overnight will be sure to solidify fudge, or else it will be too soft.


Mini Black Bean Enchilada Cups


Found a version of this recipe in Southern Living magazine and changed it up a bit. It is very easy and quick and cleanup was a breeze.


  • 10 or 12 count (4 inch) flour tortillas – I found the fresh ones work best.
    If you buy store bought I would soak them for a minute to soften them,
    the corn ones especially are to rigid to fit into muffin cups.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) refried bean
  • 1 can (8 oz) red enchilada sauce
  • 1 can (4 oz) chopped green chilies
  • 4 oz shredded Cheddar or Monterey Jack (your preference)
  • 1 cup shredded lettuce (your choice)
  • 1/2 cup Pico de Gallo (chopped tomatoes, onion, and cilantro)
  • 1/2 cup sour cream ( I used Greek Yogurt)
  • 3 Tbsp thin sliced scallions (optional)


Preheat oven to 350 degrees. Spray muffin tin with oil, Gently tuck tortillas into muffin tin. Bake in preheated oven until tortillas have hardened and are slightly brown about 12 minutes. Stir together the black beans, refried beans, enchilada sauce and chilies in large bowl. Divide equally bean mixture into baked cups. Sprinkle with cheese and bake at 350 until heated and cheese melts, about 12 minutes. Transfer cups from pan to serving platter. Serve with Pico de Gallo, Sour Cream, Scallions and Lettuce.
Serves 4 if each person has 3 cups.


Tortillas may puff when first baked, gently push back when filling.
I served toppings on the side but you could easily top each one before serving.
If you used larger tortillas (like 6 inch) cut them down after putting in tin but before baking. I left edges poking up out of tin, they got crispy.
You can easily double this recipe, and add meat like Beef or Chicken to the mixture prior to filling baked cups.


Bacon wrapped BBQ Chicken

I found this recipe under a search for ‘Block Party food’. Neighborhood party was fun, met new neighbors and got to know some that already were here.
These went fast, I could have tripled the recipe and still not had enough!


  • 2-3 large BonelessSkinless chicken breasts, cut into 1 inch pieces
  • 1lb regular sliced bacon, cut into thirds
  • 1c BBQ sauce (your fave)
  • Toothpicks

Line a baking sheet with foil lightly sprayed with oil. Wrap each piece of chicken with piece of bacon. Stick a toothpick in to hold. Brush or toss all pieces in BBQ sauce and place on baking sheet.
Bake at 350 for 1 hour. Add more sauce if you like. Remove from oven. Best served warm.

Some pieces of bacon were larger so I wrapped the larger pieces of chicken, unless you have the patience to be sure each piece is exactly an inch, you may use less bacon.
About halfway through cooking I drained any juices from pan so pieces would brown better. The bacon gets a little crispier this way too.
I served in a foil pan with a plastic lid to make it easier for people to see and keep flies out!